Roast Chicken Breast with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp Dried Basil2 Tbsp Dried Parsley18 oz boneless skinless chicken breast1 package raw carrots (approx 14)2 large potatoes cut into wedges1 carton Low Sodium veggie broth
Preheat oven to 450 degrees. Spray a casserole dish (or roasting pan) lightly with non stick spray.
Place chicken in the bottom and add seasoning. Then layer the carrots on top.
Empty the container of broth into the dish/pan.
Cover with tin foil and cook in the oven for approx 20 minutes.
Add potatoes and cook and place back into the oven. Check chicken after a total of 50 minutes.
Dish is cooked completely when chicken is no longer pink in the middle. Can cook longer if vegetables are not tender enough to your liking.
Serving Size: makes approx 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BABYSTEPSFTW.
Place chicken in the bottom and add seasoning. Then layer the carrots on top.
Empty the container of broth into the dish/pan.
Cover with tin foil and cook in the oven for approx 20 minutes.
Add potatoes and cook and place back into the oven. Check chicken after a total of 50 minutes.
Dish is cooked completely when chicken is no longer pink in the middle. Can cook longer if vegetables are not tender enough to your liking.
Serving Size: makes approx 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BABYSTEPSFTW.
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 2.6 g
- Cholesterol: 52.7 mg
- Sodium: 252.7 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 8.3 g
- Protein: 23.1 g
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