Roasted Chicken Breast w/potatoes, veggies and artichokes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 476.6
  • Total Fat: 7.4 g
  • Cholesterol: 136.9 mg
  • Sodium: 2,653.4 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 64.5 g

View full nutritional breakdown of Roasted Chicken Breast w/potatoes, veggies and artichokes calories by ingredient


Introduction

Very quick recipe can be made with partially frozen chicken which is how this was made, cooking 120 min. If thawed, time can be cut to half. Hubby cooks and is not on my diet, so I have advised him to go for all low sodium items which this time was not. Sodium high here, buy low!! This was good and I thought flavorful. Definately one you can play with according to your own veggie preferences. Have fun! Very quick recipe can be made with partially frozen chicken which is how this was made, cooking 120 min. If thawed, time can be cut to half. Hubby cooks and is not on my diet, so I have advised him to go for all low sodium items which this time was not. Sodium high here, buy low!! This was good and I thought flavorful. Definately one you can play with according to your own veggie preferences. Have fun!
Number of Servings: 2

Ingredients

    2 Thawed Chicken Breasts, 1 Bag Trader Joe's Potato Medley
    1 Can Kroger 99% fat free Chicken Broth
    1 Can International Bazaar Artichoke Hearts
    1 scant tsp McCormick's Italian Herb Grinder

Directions

Place cleaned, fat stripped chicken breasts in pan. I used a Stone Baking Dish, so no spray. Pour Broth over top, season chicken with a scant tsp of McCormick's Italian Seasoning Grinder (or your choice) to add flavor. Place in 325 oven for first half of cooking time. Halfway through cooking chicken in broth, add bag of vegetables around chicken in broth. Add 1 can of Artichoke Hearts, drained. Continue baking at 325 for another 1/2 hr or 1 hr depending on chicken being frozen.

Number of Servings: 2

Recipe submitted by SparkPeople user WWDROPOUT.