Baked Chicken Breasts with Stewed Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 394.4
  • Total Fat: 12.6 g
  • Cholesterol: 137.1 mg
  • Sodium: 1,469.1 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 58.0 g

View full nutritional breakdown of Baked Chicken Breasts with Stewed Vegetables calories by ingredient
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Number of Servings: 6


    6 Boneless Chicken Breasts
    1 TBSP Salt
    1 TBSP Ground Black Pepper
    1/4 C Olive Oil
    1 LG Sweet Onion, chopped
    5 Yellow Squash, sliced 1/4" thick
    1 10 Oz bag matchstick carrots
    1/2 C chicken broth


Makes about 6 servings

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside

Sprinkle both sides of chicken evenly w/2 TBSP olive oil and 2 tsp salt, 2 tsp pepper.

Lg skillet heat 2 TBSP olive oil over med-high heat. Add chicken breasts, and cook for 2-3 minutes per side or until browned. Remove chicken and place on prepared pan. Bake for 15-20 minutes or until a meat therm inserted into the thickest part of the chicken registers 165.

In the same skillet heat remaining 2 TBSP oil over medium heat. Add onion and cook until soft - about 5 minutes. Add squash, carrots, remaining 1 tsp salt, 1 tsp black pepper, and broth. Cover and cook, stirring occasionally for about 15 minutes or until all liquid has evaporated.

Number of Servings: 6

Recipe submitted by SparkPeople user SMH5130.

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