Roasted Chicken Potatoes and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
8 ounces chicken breast, boneless and skinless1 pound mushrooms, coarsely chopped1 pound small red potatoes, halved2 cups coarsely chopped green bell pepper1 cup coarsely chopped red bell pepper2 T extra-virgin olive oil2 t seasoning, such as oregano, thyme, rosemary, lemon pepper
Cut chicken into bite-sized pieces and add to large mixing bowl. Add chopped mushrooms, potatoes, green and red bell pepper and mix gently.
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.
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.
Nutritional Info 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
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