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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 317.2
  • Total Fat: 5.8 g
  • Cholesterol: 97.4 mg
  • Sodium: 120.2 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 42.5 g

View full nutritional breakdown of Roasted Chicken Breast with Red Potatoes and Asparagus calories by ingredient
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Roasted Chicken Breast with Red Potatoes and Asparagus

Submitted by: HEATHEN.GIRL
Roasted Chicken Breast with Red Potatoes and Asparagus

Introduction

Clean Eating at it's Best! Clean Eating at it's Best!
Number of Servings: 8

Ingredients

    Cooking Spray
    3 lbs boneless, skinless chicken breast, chopped into 2 inch cubes.
    2 lbs red potatoes, chopped into 2 inch cubes
    1.5 cups chopped roma tomatoes
    1 bunch asparagus, trimmed and cut into 1 inch pieces.
    3/4 c. fresh basil, chopped
    8 cloves garlic, thinly sliced
    2 tbsp olive oil
    1 tbs chopped fresh rosemary
    Ground pepper to taste

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Directions

Preheat oven to 400 degrees and spray a large baking dish with cooking spray.

Add chicken, potatoes, tomatoes, asparagus, basil, garlic and olive oil. Sprinkle with rosemary and pepper.

Bake for 20-30 minutes, turning occasionally until tender.

Serves 8. Pairs perfectly with a simple green salad

Number of Servings: 8

Recipe submitted by SparkPeople user HEATHEN.GIRL.






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Member Ratings For This Recipe


  • Good
    5 of 5 people found this review helpful
    I thought the ingredients sounded good, but the potatoes were not even close to cooked at the end of the recommended cooking time. I recommend pre-roasting the potatoes for at least 20 minutes before adding the other items; alternatively you could try using a significantly smaller dice. - 1/9/09

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  • Incredible!
    4 of 4 people found this review helpful
    This a great healthy dish with lots of flavor! I roasted the potatoes, tossed in olive oil & rosemary, for 30 mins first and then mixed in the remaining ingredients for another 30 mins and it turned out great. - 1/26/10

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  • Very Good
    3 of 3 people found this review helpful
    I added a little yellow, orange, and red bell pepper along with some zucchini for more color. It looked So pretty! :-) A light sprinkle of salt too. Very Yummy!! If you omit the chicken it's a great side or vegetarian dish! So many possible variations! Loved it!! - 5/25/10

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  • Incredible!
    2 of 2 people found this review helpful
    This recipe was wonderful! Very flavorful. I took the recommendations of previous reviews and precooked the potatoes in the microwave. I also added the asparagus the last five minutes of cooking so they wouldn't get soggy. I will be sharing and making this recipe again. Loved it! - 10/7/11

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  • Very Good
    2 of 2 people found this review helpful
    I made this in 15 min stages, cooking potatoes and seasonings first, then adding chicken, then adding tomatoes and finally the greens, stirring in between. I covered the dish and omitted the olive oil. It cooked for a total of a little over 1 hour. It was tasty and complete. I'll make again! - 4/14/10

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  • Incredible!
    2 of 2 people found this review helpful
    Based on other comments, I cut potatoes smaller & pre cooked a few minutes in microwave - turned out delicious!! - 4/3/10

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  • Very Good
    1 of 1 people found this review helpful
    I made this for dinner last night and will definitely be making it again! I need to cut the chicken in smaller pieces, I had to cook it for almost an hour and by then the asparagus was mushy... Also, I had quite a bit of liquid accumulate on the bottom, which slowed down cooking. Like the ideas! - 2/10/09

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  • Easy! Start the potatoes first and begin roasting them while you get everything else ready and then mix them in. They need a little longer to cook. Added some Feta Cheese after and it complimented it well. Traded rosemary for red pepper flakes. - 5/10/12

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  • sounds good - 7/17/11

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  • I loved the thought of this dish and was eager to make it. The potatoes were roasted for 30 min. before putting everything else in. No asparagus at the store, so my bright idea was to substitute green beans. The dish was very flavorful overall, it's just that my green beans were too crunchy. - 5/23/11

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  • We had this for dinner tonight. I omitted the rosemary, I just don't car for that flavor. It was pretty good BUT the potatoes didn;t get quite done, they were still a little crisp for my taste. We decided that the next time we fix it we'll put them in for about 20 minutes, then add the rest. - 4/24/10

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  • This was a very light and healthy dish. I added some red onions and zuchinni and it was perfect. This is a great meal to clean out the vegetable drawer in the fridge!! Will definitely be making again. - 3/11/10

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  • When I cooked This it made me feel like i knew how to cook, It looked good and taste so good. Thanks for sharing!! - 11/26/09

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  • Delicious, I will definitely try this one again. - 2/8/09

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  • very easy as well as very good. Will make often - 2/5/09

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  • I keep cooked red potatoes in the fridge often, so just used those, and I did put some grated parmasan on at the end. - 2/5/09

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  • i make it in a clay pot - so i don't chop the herbs up. My grocery store was out of asparagus this time (god i hate suburbia), so i tried broccoli instead.
    Yummy. - 9/29/08

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  • This was very tasty and pretty and I will make it again! My family had it for dinner and I had the leftovers for lunch the next day! - 8/7/08

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  • My husband even went for 2nds. Had broccoli in it. Very clean and easy. - 7/16/08

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  • This was so amazing that even my husband said, "This one's a win! Make it again." - 7/8/08

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  • Added the herbs I had to hand, plus some sweetcorn - lots of variations possible with this recipe - 5/19/08

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  • Delicious! I added diced tomatoes with tomato sauce to give it more flavor. - 4/13/08

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  • This is the kind of meal I most enjoy. Thanks. If calorie count allows, this is good topped with grated parmesan cheese. - 4/9/08

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  • I cut the ingredients down since there's only one of me. I thought it was yummy! - 4/8/08

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