4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)
1 1/4 cups Healthy Choice Four Cheese Alfredo Sauce or any refrigerated commercial light Alfredo sauce
4 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
5 garlic cloves, crushed
4 (4-ounce) skinned, boned chicken breast halves
8 small red potatoes (about 1 pound)
8 plum tomatoes, quartered
1 (14-ounce) can artichoke hearts, drained
10 garlic cloves, peeled
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
12 large pitted ripe olives, quartered
Rosemary sprigs (optional)
How to Make It
Preheat oven to 450°.
Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450° for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired.
I made this tonight for the first time. It was super easy and definitely worth making again. After tasting it, I topped it with mozerella cheese and it made it taste even better. Looks and tastes like a gourmet dinner without the fuss!
This dish is great roasted in your oven at home or in the "dutch" over hot coals out in the woods. When camping, I serve it with a ceasar salad, fire-roasted butternut squash, and garlic bread. My husband teases me that we should be roasting hot dogs instead, but he never complains when the food is hot and ready! This is also a great meal to bring to a friend or neighbor in need. It has that "make-ahead" appeal; you can make it early, clean up your mess, then toss it in the oven about 45 minutes before dinner!
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