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Friday, January 18 2019

What could be better than cheesy chicken with a side of carrots for dinner? A meal that only takes one pan to make, of course! Luckily, this scrumptious chicken dinner checks off both boxes. You need only one 15x10-inch baking pan to bake both the cheesy artichoke chicken and the tender baby carrots seasoned with a pinch of rosemary.

Nonstick cooking spray
6 - 5 ounces skinless, boneless chicken breast halves
1 - 14 ounce can artichoke hearts, drained and chopped
1 - 5.2 ounce pkg. semisoft cheese with garlic and fines herbes
Salt and black pepper
1 - 16 ounce pkg. peeled fresh baby carrots, halved lengthwise
1 - tablespoon olive oil
1 - tablespoon snipped fresh rosemary
2 - cloves garlic, minced
Fresh parsley or rosemary

Preheat oven to 400 degrees F. Line a large shallow roasting pan or 15x10-inch baking pan with foil; coat with cooking spray. Arrange chicken in one side of prepared pan. In a medium bowl combine artichokes and cheese; spread over chicken. Sprinkle with salt and pepper.
Place carrots in other side of prepared pan. Drizzle carrots with oil and sprinkle with rosemary and garlic; toss to coat. Sprinkle with salt and pepper.

Roast 30 to 40 minutes or until chicken is done (165 degrees F) and carrots are crisp-tender. Sprinkle with parsley.
NUTRITION FACTS (Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots)

Per serving: 336 kcal , 16 g fat (8 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 129 mg chol. , 490 mg sodium , 11 g carb. , 3 g fiber , 4 g sugar , 35 g pro.

Posted by: AT 11:49 am   |  Permalink   |  Email