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Name: Oven Roasted Chicken Breasts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: not set
Ingredients: 1 package Chicken breasts boneless and skinless; 2 cup Bite - Size Potatoes (Halved); 1 cup baby carrots; 1 each Onion roughly choppped; 1/4 cup Olive Oil; 1 sprig rosemary; 4 tablespoons paprika; 2 tablespoons Garlic powder

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INGREDIENTS

1 package Chicken breasts boneless and skinless
2 cup Bite - Size Potatoes (Halved)
1 cup baby carrots
1 each Onion roughly choppped
1/4 cup Olive Oil
1 sprig rosemary
4 tablespoons paprika
2 tablespoons Garlic powder

INSTRUCTIONS

Mix all ingredients together onto a shallow baking pan

First rinse and dry the breasts and coat them with olive oil

Then sprinkle coat with paprika and garlic powder

Place breasts on top of the vegetables

Bake in a preheated oven at 400 F for 25 minutes.

Take breasts out and let them rest while the vegetables cook an additional 10 min

This particular one was not prepared with salt and pepper though I highly recommend you add it.

NOTES

Juicy and cooked all the through but not quite evenly. Next time consider flipping the chicken for the last 10 min of baking.

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Nutrition

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Serving Size: 1 Serving (112g)
Recipe Makes: 2 Servings

Calories: 154
Calories from Fat: 77 (50%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 72.3mg		2 %
Potassium 590.2mg		16 %
Total Carbohydrate 20.3g		6 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 12.1g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 154

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