Equestrian Cooking Show: Brittni Raflowitz Makes Lemon Chicken, Potatoes & Roasted Carrots

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Brittni Raflowitz is a Young Rider Individual Silver Medalist and also took home Team Bronze at the North American Junior & Young Rider Championships in 2015. She has trained with the likes of McLain Ward and currently competes at the Grand Prix Level – and now she’s here to show you a great and healthy Lemon Chicken recipe!





Set oven to 400 degrees. Wash and peel carrots. Toss in olive oil, salt and pepper to taste. Place on a baking sheet and center rack in oven. Roast for 45 mins or until slightly browned and soft. Let stand for 10 mins. Serve.


Zest one lemon. Pull sprigs of two rosemary stems and mince. Cut lemon in half and squeeze juice into a bowl to combine rosemary and lemon zest. Remove any seeds. Add a tablespoon of olive oil, garlic powder or salt, and salt and pepper to taste. Combine all ingredients in a bowl. Brown the chicken, cooking for approximately 5 minutes per side. Drizzle lemon zest mixture over chicken placed on a cookie sheet or baking dish. Cook for approximately 5 more minutes, or until the meat is no longer pink.


Microwave for approximately 4 minutes per potato. Optional: Add garlic shredded cheddar cheese, greek yogurt (healthy substitution for sour cream), rosemary, salt and pepper to taste.


Stable & Spice

Fitness and nutrition series for equestrians.

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