Baked Chicken and Baby Potatoes with Tomatoes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 537.2
- Total Fat: 23.3 g
- Cholesterol: 96.8 mg
- Sodium: 1,595.2 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 9.2 g
- Protein: 35.0 g
View full nutritional breakdown of Baked Chicken and Baby Potatoes with Tomatoes calories by ingredient
Introduction
Fresh one dish meal. Fresh one dish meal.Number of Servings: 2
Ingredients
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1 tbsp butter
1 tsp pepper
1 tsp basil
1 tsp salt
1 tsp Italian seasoning
2 tbsp extra virgin olive oil, divided
2 5oz boneless, skinless chicken breast
20 baby yellow potatoes
2 tomatoes
Directions
1. Place chicken in baking dish. Cut butter into small pieces and press into breasts, dividing evenly. Sprinkle with Italian seasoning.
2. Cut potatoes into quarters or halves, depending on size of potato. Drizzle with olive oil and stir to coat. Spoon potatoes into baking dish, surrounding the chicken. Season chicken and potatoes with salt and pepper.
3. Bake chicken and potatoes for 10 minutes at 400.
4. Chop tomatoes into bite-sized chunks. Drizzle with olive oil and stir to coat. Season with basil.
5. Remove chicken and potatoes from oven and stir. Spoon tomatoes on top of chicken. Bake for an additional 20 to 30 minutes, or until chicken is cooked through.
Serving Size: Makes 2 servings.
2. Cut potatoes into quarters or halves, depending on size of potato. Drizzle with olive oil and stir to coat. Spoon potatoes into baking dish, surrounding the chicken. Season chicken and potatoes with salt and pepper.
3. Bake chicken and potatoes for 10 minutes at 400.
4. Chop tomatoes into bite-sized chunks. Drizzle with olive oil and stir to coat. Season with basil.
5. Remove chicken and potatoes from oven and stir. Spoon tomatoes on top of chicken. Bake for an additional 20 to 30 minutes, or until chicken is cooked through.
Serving Size: Makes 2 servings.
Member Ratings For This Recipe
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