Roasted Chicken Breast with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2.5lbs bone-in chicken breast (yields about 1lb of meat total)2 medium russet potatoes, skin on2 cups asparagus spears1 large carrot, sliced1/4c sliced onionOlive oil spraySea saltFresh ground pepperGround thymeDried Basil
Preheat oven to 425F.
Cut potatoes however you'd like (cubes or wedges work best), slice carrots and onion, and break asparagus spears into 2" pieces. Sautee onions with olive oil spray until soft.
Place vegetables in 9x13" baking dish or roasting pan, spray with olive oil spray (approx. 5 seconds to coat), grind salt and pepper over.
Spray chicken breasts with olive oil spray (approx. 2 seconds each), grind salt and pepper over, and place on top of veggies in the pan. Top with a little ground thyme, dried basil, and the sauteed onions.
Bake for approx. 45 minutes, or until internal temperature of chicken reaches 165F.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CAKEUMS.
Cut potatoes however you'd like (cubes or wedges work best), slice carrots and onion, and break asparagus spears into 2" pieces. Sautee onions with olive oil spray until soft.
Place vegetables in 9x13" baking dish or roasting pan, spray with olive oil spray (approx. 5 seconds to coat), grind salt and pepper over.
Spray chicken breasts with olive oil spray (approx. 2 seconds each), grind salt and pepper over, and place on top of veggies in the pan. Top with a little ground thyme, dried basil, and the sauteed onions.
Bake for approx. 45 minutes, or until internal temperature of chicken reaches 165F.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CAKEUMS.
Nutritional Info Amount Per Serving
- Calories: 324.1
- Total Fat: 14.7 g
- Cholesterol: 105.5 mg
- Sodium: 73.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.2 g
- Protein: 31.3 g
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