Directions:
- Preheat oven to 350°.
- Plae oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake to coat.
- Add onion, vegetables, 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt to oven bag; squeeze bag to blend ingredients.
- Sprinkle chicken breasts with remaining 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt. Arrange chicken over vegetables in an even layer.
- Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
- Bake at 350° for 40 minutes or until chicken is done and vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1108.26 Kcal (4640 kJ) | ||
| Calories from fat | 278.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.95g | 48% | |
|---|---|---|---|
| Cholesterol | 561.69mg | 187% | |
| Sodium | 4423.94mg | 184% | |
| Potassium | 2870.54mg | 61% | |
| Total Carbs | 22g | 7% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 193.55g | 387% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 1.2mg | 6% | |
| Calcium | 109.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 99.64 Kcal (417 kJ) | ||
| Calories from fat | 25.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 48% | |
|---|---|---|---|
| Cholesterol | 50.5mg | 187% | |
| Sodium | 397.72mg | 184% | |
| Potassium | 258.07mg | 61% | |
| Total Carbs | 1.98g | 7% | |
| Sugars | 0.4g | 18% | |
| Dietary Fiber | 0.38g | 17% | |
| Protein | 17.4g | 387% | |
| Vitamin C | 0.9mg | 16% | |
| Iron | 0.1mg | 6% | |
| Calcium | 9.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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