- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 328.6
- Total Fat: 8.8 g
- Cholesterol: 68.4 mg
- Sodium: 181.8 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.1 g
- Protein: 30.9 g
roast chicken and vegetablesSubmitted by: KATRA12
IntroductionA delicious, low calorie dish that takes very little prep time! A delicious, low calorie dish that takes very little prep time!
2 boneless, skinless chicken breasts
2-3 small red potatoes, washed and diced into large chunks
small handful baby carrots
1/2 onion (any color) cut in large wedges
sprig fresh rosemary
sprig fresh thyme
(other fresh herbs can be added or substituted according to your taste)
dash of salt and pepper
Place chicken breasts, diced potatoes, baby carrots, and onion wedges into a roasting pan or casserole dish; drizzle 1 tbsp olive oil over veggies and toss a bit to cover them with oil.
Sprinkle with thyme, rosemary, salt, and pepper, and the juice of 1/2 lemon.
Cover with foil and bake for 45 minutes.
Uncover, return to oven for 15-20 minutes more to brown chicken and potatoes. If they do not brown enough, you may turn the broiler on for 3-5 minutes, but keep checking to make sure you do not overcook. The carrots and onions should take on a deep brown color, meaning they have carmelized. The resulting flavor is delicious!
Number of Servings: 2
Recipe submitted by SparkPeople user KATRA12.