Ingredients Jump to Instructions ↓

  1. Roasted Italian Chicken and Vegetables

  2. 16 baby carrots, halved lengthwise

  3. 12 tiny new potatoes, halved

  4. 1/3 cup fat-free Italian salad dressing

  5. 1 teaspoon dried Italian seasoning, crushed

  6. 4 small skinless boneless chicken breast halves

  7. nonstick cooking spray

  8. 12 cherry tomatoes or yellow or red pear shaped cherry tomato

  9. 375. Add a small amount of water to a

  10. 2 quart

  11. saucepan; bring to boiling. Add carrots and potatoes; return to

  12. boiling. Cook, covered for 8 minutes. Stir together salad dressing,

  13. Italian seasoning, and 1/8 tsp pepper in a bowl. Rinse chicken

  14. and pat dry. Spray a 9 x 9 x 2" baking pan with nonstick cooking

  15. spray. Brush chicken with half of the dressing mixture. Place

  16. chicken in baking pan. Bake, uncovered for 10 minutes. Drain

  17. vegetables and toss with remaining salad dressing mixture. Pour

  18. over chicken. Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink. Place chicken on a

  19. serving platter. Toss tomatoes with vegetables. Arrange vegetables

  20. around chicken; brush chicken and vegetables with pan drippings.


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