Baked Chicken and Veggies
SERVINGS 4
Ingredients
- 4 medium carrots cut into 2-inch pieces
- 2 small sweet potatoes peeled, cut in half lengthwise cut into 1- inch slices
- 2 medium celery cut into 1-inch pieces
- 1 medium onion sliced
- 4 oz chicken breasts boneless, skinless
- ¼ orange juice
- ½ cup water
- 2 medium oranges peeled, chopped
- 2 rosemary fresh
- Sea salt or Himalayansalt
- black pepper optional
Instructions
- Preheat oven to 350° F.
- Place carrots, sweet potatoes, celery, onion, and chicken in large oven-proof roasting pan.
- Top with orange juice, water, oranges, rosemary, salt (if desired), and pepper (if desired).
- Bake, basting occasionally, for 35 to 45 minutes, or until chicken is no longer pink in the middle and juices run clear.
Notes
UPF: 1 Green, 1 Yellow, 1/2 Purple, 1 Red
2B: A great lunch option.
Nutrition
Calories: 161kcalCarbohydrates: 31gProtein: 9gFat: 1gSaturated Fat: 1gCholesterol: 18mgSodium: 116mgPotassium: 675mgFiber: 6gSugar: 13gVitamin A: 19585IUVitamin C: 51mgCalcium: 76mgIron: 1mg
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