ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Mediterranean Chicken

Yield 4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)
The second-runner-up recipe from Karen M. Arena of Englishtown, New Jersey, relies on a lower-fat Alfredo sauce for extra flavor.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.