Roasted Mediterranean Chicken

The second-runner-up recipe from Karen M. Arena of Englishtown, New Jersey, relies on a lower-fat Alfredo sauce for extra flavor.


4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)

Recipe from

Cooking Light

Nutritional Information

Calories 387
Caloriesfromfat 25 %
Fat 10.8 g
Satfat 2.5 g
Monofat 5.1 g
Polyfat 2.3 g
Protein 35.2 g
Carbohydrate 40.5 g
Fiber 4.3 g
Cholesterol 71 mg
Iron 4.5 mg
Sodium 1077 mg
Calcium 288 mg


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
Cooking spray
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)


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.

September 1999
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