Rosemary Roasted Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 2 small sweet potatoes (3/4 pound each) peeled and cut in 1 inch cubes - 2 red bell peppers, cubed - 1 sweet onion, chopped - 1 package frozen Artichoke hearts - 1/8 teaspoon salt - 1/2 teaspoon olive oil - 1/4 teaspoon black pepper, ground - 2 teaspoon fresh rosemary, chopped - 2 boneless skinless chicken breast (5 oz each), cut in half - 1 teaspoon lemon zest - 1 lemon, cut into wedges for serving - Pam Cooking spray
1. preheat the oven to 425 degrees. place sweet potatoes in a shallow microwave bowl and microwave on high for 2 minutes. Coat a roasting pan or large baking dish with cooking spray.
2. Combine the sweet potatoes, bell peppers, onion and artichoke hearts in the pan. Sprinkle with salt, pepper and 1/4 teaspoon olive oil and 1 1/4 teaspoon rosemary. Stir together until combined. Move vegetables to the sides of the pan leaving a 4" lane down the center.
3. Place the chicken down the center brush remaining 1/4 teaspoon oil and sprinkle the remaining rosemary.
4. Bake 45 minutes. Stir lemon zest onto roasted vegetables. Serve with lemon wedges.
Serving Size: 4 3.5 oz chicken breast with vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user SHURTADO7.
2. Combine the sweet potatoes, bell peppers, onion and artichoke hearts in the pan. Sprinkle with salt, pepper and 1/4 teaspoon olive oil and 1 1/4 teaspoon rosemary. Stir together until combined. Move vegetables to the sides of the pan leaving a 4" lane down the center.
3. Place the chicken down the center brush remaining 1/4 teaspoon oil and sprinkle the remaining rosemary.
4. Bake 45 minutes. Stir lemon zest onto roasted vegetables. Serve with lemon wedges.
Serving Size: 4 3.5 oz chicken breast with vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user SHURTADO7.
Nutritional Info Amount Per Serving
- Calories: 217.7
- Total Fat: 3.8 g
- Cholesterol: 40.6 mg
- Sodium: 142.0 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 7.5 g
- Protein: 19.6 g
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