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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
.
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
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.
