Herbed Roasted Chicken with Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.5
  • Total Fat: 4.3 g
  • Cholesterol: 32.9 mg
  • Sodium: 49.8 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 16.2 g

View full nutritional breakdown of Herbed Roasted Chicken with Vegetables calories by ingredient
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Number of Servings: 4


    Chicken Breast, no skin, 8 ounces

    Zucchini, 1 small

    Yellow Squash, 1 small

    Red Potato, 515 grams - Approx 2-3 small-to-med potatoes

    Pepper, black, 15 dash

    Garlic powder, 1.5 tsp

    Italian Herb Seasoning mix, 3 tsp

    Olive Oil, 1 tbsp


Preparation Directions
Preheat oven to 400 degrees.

All ingredients go into 3 separate bowls.
1.) Cut chicken breasts into 1” cubes (slightly defrost…it’s easier to cut than when it is thoroughly thawed out.)
Toss with 1 tsp olive oil and pepper.
2.) Cut 2-3 small-to-medium red potatoes into 1-2” cubes
Toss potatoes with 1 tsp olive oil, pepper, and Italian seasoning
3.) Cut zucchini and yellow squash into 2” cubes.
Toss zucchini and yellow squash with 1 tsp olive oil, garlic, pepper, and Italian seasoning.

Cooking Directions
1.) Spray baking dish.
2.) Add the cubed potatoes to the baking dish and bake for about 20-25 minutes. Turn occasionally.
3.) Then mix in cubed chicken breast, zucchini and squash to baking dish. Bake for an additional 25 minutes. Turn occasionally.

Number of Servings: 4

Recipe submitted by SparkPeople user MCINTOMA.

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