Lemon Rosemary Chicken with Balsamic Mushrooms, Cherry Tomatoes and Cauliflower

LEMON ROSEMARY CHICKEN WITH BALSAMIC MUSHROOMS, CHERRY TOMATOES & CAULIFLOWER
Ready in: 40 minutes
Prep: 20 minutes
Cook: 30 minutes 
Serves: 2 minutes

Roasted vegetables
1 parsnip, scrubbed, ends trimmed, cut into quarters then sliced 1cm
¼ head cauliflower, cut into small florets and stalk roughly diced 
1 teaspoon oil, for roasting (or use spray oil)
¼ teaspoon salt
125g cherry tomatoes
20g sunflower seeds
2 handfuls baby spinach leaves 

Lemon rosemary chicken
300g skinless, boneless chicken breast 
Zest and juice of ½ lemon
1 teaspoon finely chopped rosemary leaves 
½ teaspoon olive oil
½-1 clove garlic, minced
¼ teaspoon salt

Balsamic mushrooms
200g Swiss brown mushrooms, thinly sliced
1 teaspoon oil, for cooking (or use spray oil)
2 tablespoons balsamic vinegar
1 teaspoon soy sauce
2 teaspoons mustard (e.g. Dijon, wholegrain)
To serve
½ lemon, cut into wedges 

from
http://www.stuff.co.nz/life-style/food-wine/recipes/97865320/Lemon-Rosemary-Chicken-with-Balsamic-Mushrooms-Cherry-Tomatoes-and-Cauliflower