Tuesday, June 2, 2009

ROASTED CHICKEN BREAST WITH RED POTATOES AND ASPARAGUS INGREDIENTS

• Cooking spray
• 3 lb boneless, skinless chicken breast, chopped into 2 inch cubes
• 2 lb red potatoes, chopped into 2 inch cubes
• 1 1/2 cups chopped Roma tomatoes
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 3/4 cup fresh basil, chopped
• 8 cloves garlic, thinly sliced
• 3 tbsp olive oil
• 1 tsp chopped fresh rosemary
• Ground pepper to taste

METHOD:
Preheat oven to 400°F and spray a baking dish with cooking spray. Add chicken, potatoes, tomatoes, asparagus, basil, garlic and olive oil. Sprinkle with rosemary. Add pepper if desired. Bake for 20 to 30 minutes, turning occasionally until tender. Serve.
YIELD:
Makes 8 servings
NUTRIENTS PER SERVING:
Calories: 426
Fat: 16g
Carbs: 30g
Protein: 40g
Fiber: 1g

1 comment:

Julie said...

This sounds scrumptious and much like something I would make normally. I LOVE any roasted veggie! Mmm! Thanks for sharing!


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