Dinner

QCSAHP - Pan Roasted Chicken and Vegetables is for Dinner.

QCSAHP - Pan Roasted Chicken and Vegetables takes several minutes to prepare.

QCSAHP - Pan Roasted Chicken and Vegetables takes several minutes to cook.

QCSAHP - Pan Roasted Chicken and Vegetables makes 3 servings.

The ingredients for QCSAHP - Pan Roasted Chicken and Vegetables are:

3 each Chicken breast
2 each potatoes, white
1 each zucchini, fresh, whole
1 each squash, yellow
1 each pepper, red bell
1 each onion, red
4 tablespoons oil, olive
2 each garlic, cloves
1 teaspoon rosemary, dried divided
1 teaspoon salt divided
1 teaspoon pepper, black divided
1/2 cup bread crumbs, seasoned

Here is how you make QCSAHP - Pan Roasted Chicken and Vegetables:

To prepare for group1. Cut zucchini, yellow squash, bell pepper and onion into chunks.2. Mix with olive oil, garlic, 1/2 tsp rosemary and 1/2 tsp each salt and pepper. Bag.3. Bag chicken separately.4. Bag bread crumbs and remaining rosemary, salt and pepper.5. Place everything in large bag and freeze flat.6. Give 2 potatoes to each person separately - do not freeze potatoes.Cooking Day1. Thaw.2. Cut potatoes into chunks and mix with other veggies.3. Arrange veggies around sides of large pan, leaving center open.4. Lightly beat one egg (not provided) in a bowl. 5. Dip chicken into egg and then into bread crumb mixture, coating completely.6. Place chicken in center of pan.7. Bake at 425 for 22-25 minutes or until chicken is no longer pink in center.Number of Servings: 3Recipe submitted by SparkPeople user JLOHERN.

The nutritional information for QCSAHP - Pan Roasted Chicken and Vegetables is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 439.9

• Total Fat: 7.6 g
• Cholesterol: 80.2 mg
• Sodium: 1,656.3 mg
• Total Carbs: 59.1 g
• Dietary Fiber: 7.6 g
• Protein: 37.3 g