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  1. Recipes

Dill Chicken Breasts With Rainbow Carrots

Dill Chicken Breasts With Rainbow Carrots image number 0

Dill Chicken Breasts With Rainbow Carrots

Item No. AB10019
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.

Nutritional information

  • Calories

    180.0

  • Protein

    10.0g

  • Sat. fat

    2.0g

  • Sugar

    4.0g

Nutritional information

Servings per recipe: 4

Amount per serving calories: 180.0

% daily value

Total fat: 11.0 g

Saturated fat: 2.0 g

Cholesterol: 26.0 mg

Total carbs: 10.0 g

Dietary fiber: 3.0 g

Sugar: 4.0 g

Protein: 10.0 g

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Ingredients

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

Step One

Step One

Preheat oven to 400 F. Peel carrots.

Step Two

Step Two

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

Step Three

Step Three

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.

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