Garlic and Herb Roast Chicken and Vegetables

Yield:

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

Nutritional 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

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)

Preparation

Preheat oven to 400°.

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

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.

Garnish with a rosemary sprig, if desired.

Note:

July 2001