Easy 2-Step Chicken 'N Veggies

Serves: 6

Preparation Time: 15 Minute(s)

Cook Time: 1 Hour(s)

Save Recipe

Print Recipe

Send Recipe To A Friend

Recipe Rating

Average Rating
Based on 43 reviews
Your Rating

(Click stars to rate)

Ingredients
- 
4 cups baby carrots
- 
2 large onions, cut into 1/2-inch-thick wedges
- 
2 cloves garlic, chopped
- 
1 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary leaves, crushed
- 
40 sprays I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil
- 
6 boneless, skinless chicken breasts (about 1-1/2 lbs.)
- 
1/8 tsp. freshly ground black pepper
Instructions

Preheat oven to 425°.

Combine carrots, onions, garlic and 1/2 teaspoon rosemary in large bowl. Toss vegetables with 10 sprays I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Evenly coat chicken with remaining 30 sprays, then sprinkle with remaining rosemary and black pepper.

Arrange chicken and vegetables in 9 x 13-inch baking pan. Roast uncovered until chicken is thoroughly cooked and vegetables are tender, about 1 hour.

Nutrition Information Per Serving

Calories 190, Calories From Fat 30, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 75mg, Sodium 190mg, Total Carbohydrates 13g, Sugars 7g, Dietary Fiber 3g, Protein 26g, Vitamin A 220%, Vitamin C 20%, Calcium 4%, Iron 4%

For more recipes like this, try:

By meal type
Main Dishes