Dinner

Rosemary Roasted Chicken and Vegetables is for Dinner.

Rosemary Roasted Chicken and Vegetables takes 15 minutes to prepare.

Rosemary Roasted Chicken and Vegetables takes 45 minutes to cook.

Rosemary Roasted Chicken and Vegetables makes 4 servings.

The ingredients for Rosemary Roasted Chicken and Vegetables are:

- 2 small sweet potatoes (3/4 pound each) peeled and cut in 1 inch cubes
- 2 red bell peppers, cubed
- 1 sweet onion, chopped
- 1 package frozen Artichoke hearts
- 1/8 teaspoon salt
- 1/2 teaspoon olive oil
- 1/4 teaspoon black pepper, ground
- 2 teaspoon fresh rosemary, chopped
- 2 boneless skinless chicken breast (5 oz each), cut in half
- 1 teaspoon lemon zest
- 1 lemon, cut into wedges for serving
- Pam Cooking spray

Here is how you make Rosemary Roasted Chicken and Vegetables:

1. preheat the oven to 425 degrees. place sweet potatoes in a shallow microwave bowl and microwave on high for 2 minutes. Coat a roasting pan or large baking dish with cooking spray. 2. Combine the sweet potatoes, bell peppers, onion and artichoke hearts in the pan. Sprinkle with salt, pepper and 1/4 teaspoon olive oil and 1 1/4 teaspoon rosemary. Stir together until combined. Move vegetables to the sides of the pan leaving a 4" lane down the center. 3. Place the chicken down the center brush remaining 1/4 teaspoon oil and sprinkle the remaining rosemary. 4. Bake 45 minutes. Stir lemon zest onto roasted vegetables. Serve with lemon wedges. Serving Size: 4 3.5 oz chicken breast with vegetables Number of Servings: 4Recipe submitted by SparkPeople user SHURTADO7.

The nutritional information for Rosemary Roasted Chicken and Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 217.7

• Total Fat: 3.8 g
• Cholesterol: 40.6 mg
• Sodium: 142.0 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 7.5 g
• Protein: 19.6 g