QCSAHP - Pan Roasted Chicken & Vegetables

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 439.9
  • Total Fat: 7.6 g
  • Cholesterol: 80.2 mg
  • Sodium: 1,656.3 mg
  • Total Carbs: 59.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 37.3 g

View full nutritional breakdown of QCSAHP - Pan Roasted Chicken & Vegetables calories by ingredient
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Number of Servings: 3


    3 each Chicken breast
    2 each potatoes, white
    1 each zucchini, fresh, whole
    1 each squash, yellow
    1 each pepper, red bell
    1 each onion, red
    4 tablespoons oil, olive
    2 each garlic, cloves
    1 teaspoon rosemary, dried divided
    1 teaspoon salt divided
    1 teaspoon pepper, black divided
    1/2 cup bread crumbs, seasoned


To prepare for group
1. Cut zucchini, yellow squash, bell pepper and onion into chunks.
2. Mix with olive oil, garlic, 1/2 tsp rosemary and 1/2 tsp each salt and pepper. Bag.
3. Bag chicken separately.
4. Bag bread crumbs and remaining rosemary, salt and pepper.
5. Place everything in large bag and freeze flat.
6. Give 2 potatoes to each person separately - do not freeze potatoes.

Cooking Day
1. Thaw.
2. Cut potatoes into chunks and mix with other veggies.
3. Arrange veggies around sides of large pan, leaving center open.
4. Lightly beat one egg (not provided) in a bowl.
5. Dip chicken into egg and then into bread crumb mixture, coating completely.
6. Place chicken in center of pan.
7. Bake at 425 for 22-25 minutes or until chicken is no longer pink in center.

Number of Servings: 3

Recipe submitted by SparkPeople user JLOHERN.

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