My H-E-B Health and Wellness
44 oz.boneless skinless chicken breasts,
1lb.fingerling potatoes or small red potatoes,
1/2 tsp.black pepper,
1/2 tsp. salt,
1 tsp.dried rosemary,
1Preheat the oven to 375°. Spray a large baking dish with non-stick spray.
2Toss potatoes and onions with 1 tbsp. of olive oil season with rosemary, salt and pepper.
3Brush the chicken lightly with olive oil then place a lemon slice on top.
4Place the potatoes and onions onto the baking dish then place the chicken breast on top.
5Bake for 45 minutes or until both chicken and potatoes are done.
Serving size: 277g, Calories: 290, Total Fat: 11g, Saturated Fat: 2g, Sodium: 350mg, Carbohydrates: 26g, Dietary Fiber: 4g, Protein: 30g