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Oven-Roasted Chicken Breasts and Harvest Vegetables

Oven-Roasted Chicken Breasts and Harvest Vegetables image number 0

Oven-Roasted Chicken Breasts and Harvest Vegetables

Item No. PC100045
A complete dinner cooked in one pan! Late-season veggies in a variety of colors and chicken breasts are seasoned and then roasted in a hot oven. This easy-prep dinner can be enjoyed any day of the week and is perfect for a sit-down Sunday dinner.

Nutritional information

  • Calories

    400

  • Protein

    31g

  • Sodium

    720mg

  • Sat. fat

    2g

  • Sugar

    8g

Nutritional information

Servings per recipe: 4

Amount per serving calories: 400

% daily value

Total fat: 15 g

Saturated fat: 2 g

Cholesterol: 65 mg

Sodium: 720 mg

Total carbs: 38 g

Dietary fiber: 8 g

Sugar: 8 g

Protein: 31 g

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

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Ingredients

Ingredients

1
package Perdue Boneless Skinless Chicken Breast Filets
16
ounces baby potatoes, halved crosswise
6
medium carrots, cut into large chunks and halved lengthwise
8
ounces green beans
8
brussels sprouts, cut in half
1
large onion cut into slices, lengthwise through the root
3
cloves garlic, sliced
4
tablespoons olive oil, divided
1
lemon, zested and juiced
4 to 5
sprigs fresh thyme leaves
1
teaspoon salt
1/2
teaspoon black pepper

Step One

Recipe step image

Step One

Preheat oven to 400 F. On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.

Step Two

Recipe step image

Step Two

Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.

Step Three

Recipe step image

Step Three

Roast chicken breasts and vegetables in for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 170 F. Let chicken rest for 2 to 3 minutes before slicing.

Step Four

Recipe step image

Step Four

Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables. Garnish with fresh thyme sprigs, if desired.

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