Chicken and Potato Bake

Chicken and Potato Bake
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken and Potato Bake calories by ingredient
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A delicious and healthy meal. A delicious and healthy meal.
Number of Servings: 4


    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 Flour
    6 medium Carrots, diced
    1/2 medium (2-1/2" dia) Onions diced
    1 cup, Mushrooms, sliced
    1 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.

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