Pan-Roasted Chicken and Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One pan dinner, under 500 cal. Ingredients:
1 lb red potatoes, cut into 1 1/2 inch chunks |
3/4 lb onion, cut into wedges |
4 tbsp garlic, whole cloves, peeled |
1 1/2 tbsp olive oil |
1 tsp salt |
1/2 tsp black pepper, ground |
1/2 tsp dried rosemary |
12 oz boneless chicken breasts, cut in quarters |
10 oz spinach, fresh, stems discarded |
Directions:
1. Preheat oven to 475F. In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary. Toss to coat.
2. Roast vegetables 25 minutes, stirring once. Add chicken, tossing to coat. roast 15 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife.
3. Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary springs if desired.
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