- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 289.0
- Total Fat: 10.8 g
- Cholesterol: 43.8 mg
- Sodium: 59.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.8 g
- Protein: 22.2 g
Roasted Chicken Potatoes and MushroomsSubmitted by: AMGIFF
8 ounces chicken breast, boneless and skinless
1 pound mushrooms, coarsely chopped
1 pound small red potatoes, halved
2 cups coarsely chopped green bell pepper
1 cup coarsely chopped red bell pepper
2 T extra-virgin olive oil
2 t seasoning, such as oregano, thyme, rosemary, lemon pepper
Sprinkle seasonings and olive oil over chicken/vegetable mixture and toss to coat.
Spoon seasoned mixture into a large freezer bag (1 gallon size) and toss again. Marinate, refrigerated, for at least 2 hours.
Pour mixture into an open roasting pan and cover with aluminum foil. Cook at 350 for about 45 minutes or until potatoes are tender. You can remove the foil for the last 15 minutes to allow excess moisture to evaporate.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user AMGIFF.