Roasted Chicken Breast with Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.1
  • Total Fat: 14.7 g
  • Cholesterol: 105.5 mg
  • Sodium: 73.2 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 31.3 g

View full nutritional breakdown of Roasted Chicken Breast with Vegetables calories by ingredient
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Split-breast chicken, roasted with skin on, served with potatoes, carrots, and asparagus. Split-breast chicken, roasted with skin on, served with potatoes, carrots, and asparagus.
Number of Servings: 4


    2.5lbs bone-in chicken breast (yields about 1lb of meat total)
    2 medium russet potatoes, skin on
    2 cups asparagus spears
    1 large carrot, sliced
    1/4c sliced onion
    Olive oil spray
    Sea salt
    Fresh ground pepper
    Ground thyme
    Dried Basil


Preheat oven to 425F.

Cut potatoes however you'd like (cubes or wedges work best), slice carrots and onion, and break asparagus spears into 2" pieces. Sautee onions with olive oil spray until soft.

Place vegetables in 9x13" baking dish or roasting pan, spray with olive oil spray (approx. 5 seconds to coat), grind salt and pepper over.

Spray chicken breasts with olive oil spray (approx. 2 seconds each), grind salt and pepper over, and place on top of veggies in the pan. Top with a little ground thyme, dried basil, and the sauteed onions.

Bake for approx. 45 minutes, or until internal temperature of chicken reaches 165F.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CAKEUMS.

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