Fruit and Veggie Chicken Dinner

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 437.1
  • Total Fat: 10.6 g
  • Cholesterol: 55.0 mg
  • Sodium: 833.7 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 9.5 g
  • Protein: 28.6 g

View full nutritional breakdown of Fruit and Veggie Chicken Dinner calories by ingredient


Introduction

I really wanted a good chicken meal, but I didn't want pasta. Don't let the ingredients fool you - this isn't a pie! This is one of the easiest dinner's I've ever made, and darn it kids, I accidently made it VERY healthy! :) I really wanted a good chicken meal, but I didn't want pasta. Don't let the ingredients fool you - this isn't a pie! This is one of the easiest dinner's I've ever made, and darn it kids, I accidently made it VERY healthy! :)
Number of Servings: 4

Ingredients

    4 boneless skinless chicken breasts
    3 large carrots
    2 large Russet potatoes
    2 small Fuji apples
    1/4 cup raisins
    14 oz can cut green beans
    1 stick margarine (or butter)
    1/2 tsp thyme
    1/2 tsp rosemary
    1/2 tsp chilli powder
    1/8 tsp ground ginger
    3 cups water

Directions

Preheat oven to 400. Wash chicken and place in large baking pan (9"x13" or larger). Dice apples and potatoes, and slice carrots, and put everything in the pan over and around the chicken. Add the water, and put the stick of butter directly on top with the herbs.
Cook for 45 minutes, and then broil for about 15 minutes, until potatoes on bottom are soft. Oven types and elevation may vary (I have a gas oven and the elevation of my town is supposedly 63 feet above sea level).

Feeds 4, each with one breast and 1.5 cups of fruit/veggie mix, and leftover fruit/veggies.

Number of Servings: 4

Recipe submitted by SparkPeople user AYESTEL.