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Garlic and Herb Roast Chicken and Vegetables

Yield 4 servings (serving size: 1 chicken breast half and 1 cup vegetables)

Ingredients

  • 1 1/2 pounds red potatoes, cut into 1-inch cubes
  • 1/2 pound baby carrots
  • 4 large shallots, peeled and halved
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Cooking spray
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Rosemary sprigs (optional)

Nutrition Information

  • calories 314
  • caloriesfromfat 14 %
  • fat 5.1 g
  • satfat 0.8 g
  • monofat 2.4 g
  • polyfat 1 g
  • protein 32.8 g
  • carbohydrate 39.6 g
  • fiber 5.2 g
  • cholesterol 66 mg
  • iron 3.2 mg
  • sodium 528 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray. Bake at 400° for 20 minutes.

  3. Combine mustard and next 5 ingredients (mustard through garlic). Toss 2 tablespoons mustard mixture with vegetables. Spread remaining mustard mixture evenly over chicken. Arrange chicken in pan with vegetables. Bake an additional 20 minutes or until chicken is done.

  4. Garnish with a rosemary sprig, if desired.