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Italian Chicken Bake

  • Tuesday, July 28, 2009

-- Recipe by Chef David Hendriks, Trident Medical Center

Ingredients

4 chicken breasts, skin removed
2 zucchini sliced into 1/2-thick rounds
1 large onion cut into wedges
1 cup of baby carrots
4 new potatoes cut into quarters
1 tablespoon of olive oil
1 tablespoon Italian seasoning
Salt and pepper to taste

Directions
Preheat oven to 350 degrees

Combine all ingredients on a roasting pan covered with foil. Toss together thoroughly.
Place chicken in center of pan and arrange vegetables in a single layer around chicken.
Bake at 350 degrees for 30 minutes, test with meat thermometer until internal temperature reaches 165 degrees.

Nutritional information: 25.8 protein, 8 fat, 10.4 carbohydrates, 64 sodium, 70 cholesterol

-- Recipe by Chef David Hendriks, Trident Medical Center

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