Roasted Chicken and Vegetables Recipe

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Ingredients:

Serving

8 small red potatoes, quartered
1 small yellow squash, cut in 1 inch pieces
1 small zucchini, cut in 1 inch pieces
1 red pepper, cut in 1 inch pieces
1 medium onion, sliced
1/4 cup olive oil
2 tsp basil
2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
3 garlic cloves, chopped
4 boneless skinless chicken breast halves

Directions:

Heat oven to 375°F.
In an ungreased 13x9 baking dish, combine potatoes, squash, zucchini, red pepper, and onion.
In a small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well.
Pour half of the oil mixture over vegetables and stir well to coat.
Place chicken breasts on top of vegetables.
Brush chicken with remaining oil.
Bake at 375°F for 45 minutes.
Stir. (Sometimes I add a little water if there is not a lot juice.) Bake for 15-20 minutes more or until chicken and vegetables are tender and chicken juices run clear.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	692.78 Kcal (2901 kJ)
Calories from fat	190.05 Kcal
		% Daily Value*
Total Fat	21.12g	32%
Cholesterol	139.24mg	46%
Sodium	1132.53mg	47%
Potassium	2737.31mg	58%
Total Carbs	73.55g	25%
Sugars	6.58g	26%
Dietary Fiber	9.88g	40%
Protein	56.59g	113%
Vitamin C	80.8mg	135%
Iron	4.5mg	25%
Calcium	69.7mg	7%

Amount Per 100 g
Calories	93.55 Kcal (392 kJ)
Calories from fat	25.66 Kcal
		% Daily Value*
Total Fat	2.85g	32%
Cholesterol	18.8mg	46%
Sodium	152.93mg	47%
Potassium	369.63mg	58%
Total Carbs	9.93g	25%
Sugars	0.89g	26%
Dietary Fiber	1.33g	40%
Protein	7.64g	113%
Vitamin C	10.9mg	135%
Iron	0.6mg	25%
Calcium	9.4mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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