Baked Chicken Breasts with Vegetables
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
3
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Calories
502 kcal
-
Course
Dinner
Baked Chicken Breasts with Vegetables
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Baked Chicken Breasts with Vegetables are so flavorful and particularly low-fat compared to dark meat chicken. I am sharing with you all the secrets to yield the most delicious, tender and juicy chicken breast.
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Ingredients
- 3 chicken breasts skinless, boneless
- 1 lb baby red potatoes halved or quartered
- 1 cup cherry tomatoes
- 1 lemon sliced into rings
- 3 tsp garlic minced
- 1 tsp oregano
- 3 tbsp olive oil
- salt and pepper to taste
- 3 sprigs fresh rosemary optional
- 3/4 lb green beans trimmed
Instructions
- Preheat oven to 450°F. Set aside a large baking sheet.
- Pat dry chicken breasts and rub with oil. Then place them on the baking sheet.
- Add potatoes and tomatoes around the sheet pan and arrange them in one layer. Sprinkle minced garlic, oregano across the pan. Add salt and pepper to taste.
- Toss to mix well. Place several lemon slices on top of chicken.
- Bake for 18 to 20 minutes (add green beans during the last 10 minutes).
- Broil for the last 5 minutes, if your chicken breasts look too pale.
- Remove chicken breasts from the oven and let rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting. Serve and enjoy!
Nutrition Information
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Calories
502kcal
(25%)
Carbohydrates
27g
(9%)
Net Carbohydrates
24g
Protein
52g
(104%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
296mg
(12%)
Potassium
1653mg
(47%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
333IU
(7%)
Vitamin C
28mg
(31%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 27g | 9% |
| Net Carbohydrates | 24g | |
| Protein | 52g | 104% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 296mg | 12% |
| Potassium | 1653mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 28mg | 31% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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