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Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes Recipe

Recipe by: Shelley

"A juicy breast of chicken that even the kids will enjoy."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
  • 2Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
  • 3Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
  • 4Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
  • 5Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
  • 4 servings
  • 212 cals
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 2 cloves garlic, sliced thin
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
  • 4 red potatoes, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    212
    11%
  • Fat:
    6.3
    10%
  • Carbs:
    12.8
    4%
  • Protein:
    25
    50%
  • Cholesterol:
    65
    22%

Based on a 2,000 calorie diet

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