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Dill Chicken Breasts With Rainbow Carrots

Dill Chicken Breasts With Rainbow Carrots

Visually colorful and with no overpowering flavors, this dish brings out all the natural deliciousness of the ingredients. And it’s easy to prepare: Simply add all items to a sheet pan and roast. Carrots can be substituted for any other veggie in your fridge. If you’re making this for Sunday dinner, be sure to double or triple the recipe so you have plenty of leftovers to use in other dishes throughout the week. Chicken noodle soup is a perfect way to use up pre-cooked chicken and carrots: Add some chicken broth, seasonings and noodles for another quick, easy and cost-friendly dinner.

Recipe Quick Facts

Prep
5
Minutes .
Cook
35
Minutes .
Makes
4
Servings .
The link to Dill Chicken Breasts With Rainbow Carrots has been copied

Ingredients

Ingredients

  • 4 to 6 Perdue Harvestland Boneless Skinless Chicken Breasts
  • 3 tablespoons olive oil
  • 2 teaspoons dill weed
  • Salt and pepper, to taste
  • 2 pounds full-sized rainbow carrots

Made with Our

Organic Boneless Skinless Chicken Breasts
Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 49%
Regular Price $39.95 Sale Price $19.98 Each
avg/ea
Boneless Skinless Chicken Breasts
Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$32.99 Each
avg/ea
Pasture-Raised Boneless Skinless Chicken Breasts
Approx. 1- to 1.5-lb. pack of plump, juicy pasture-raised chicken breasts

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$15.99 Each
avg/ea

Step 1

Step 1

Preheat oven to 400 F. Peel carrots.

Step 2

Step 2

Place chicken breasts and carrots on a sheet pan and rub with olive oil, salt, pepper and dill.

Step 3

Step 3

Bake for 30 to 35 minutes, or until the juices run clear and internal temperature reaches at least 165 F as measured with a food thermometer.