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Baked Chicken and Veggies

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
SERVINGS 4
Course Dinner, Lunch, Main Course, Main Dish
Cuisine American
Servings 4
Calories 161 kcal

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
Keyword Chicken, dinner, lunch, main course, main dish, Veggies
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