Chicken and Potato Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Tyson boneless, skinless chicken breast 5 Red Potato (small), diced 1 1/2 cups Swanson Chicken Fat Free Chicken Broth Less Sodium 2 Tbsp Bob's Red Mill Almond Flour6 medium Carrots, diced1/2 medium (2-1/2" dia) Onions diced1 cup, Mushrooms, sliced1 tbsp garlic, minced in a jar, Great Value 2 Tbsp chicken scratch seasoning
Preheat oven to 375 degrees. Spray large baking dish with olive oil spray and set aside.
Spray a large skillet with olive oil cooking spray. Add mushrooms, onions, carrots and garlic. Saute until onions and mushrooms are soft about 5 minutes.
Add chicken broth, almond flour and chicken scratch seasoning to the skillet. Cook until boiling. Reduce heat, cover and continue cooking for 5 minutes.
In prepared baking dish add chicken breast. Place diced potatoes around the chicken and in between.
Pour veggie mixture over chicken and potatoes.
Bake in oven for 1 hour or until chicken reaches 165 degrees internally.
Serving Size: 4 servings 1 chicken breast each
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLUK.
Spray a large skillet with olive oil cooking spray. Add mushrooms, onions, carrots and garlic. Saute until onions and mushrooms are soft about 5 minutes.
Add chicken broth, almond flour and chicken scratch seasoning to the skillet. Cook until boiling. Reduce heat, cover and continue cooking for 5 minutes.
In prepared baking dish add chicken breast. Place diced potatoes around the chicken and in between.
Pour veggie mixture over chicken and potatoes.
Bake in oven for 1 hour or until chicken reaches 165 degrees internally.
Serving Size: 4 servings 1 chicken breast each
Number of Servings: 4
Recipe submitted by SparkPeople user LADYLUK.
Nutritional Info Amount Per Serving
- Calories: 378.8
- Total Fat: 6.3 g
- Cholesterol: 65.0 mg
- Sodium: 373.0 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 8.2 g
- Protein: 32.5 g
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