Rosemary Roasted Chicken and Vegetables

- 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.