Roast Chicken Breast with Veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roast Chicken Breast with Veggies calories by ingredient


Introduction

Comfort food but so much healthier! Comfort food but so much healthier!
Number of Servings: 6

Ingredients

    2 Tbsp Dried Basil
    2 Tbsp Dried Parsley
    18 oz boneless skinless chicken breast
    1 package raw carrots (approx 14)
    2 large potatoes cut into wedges
    1 carton Low Sodium veggie broth

Tips

I started with foster farms frozen chicken tenderloins. This dish will cook faster (and chicken will stay more moist) if your chicken breasts are no more than 1/2 inch thick. You may need to cook longer if your chicken breasts are thicker.


Directions

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.