Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots

When you roast these cheesy chicken breasts alongside baby carrots, you can have an entire meal ready thanks to just one pan. Dinner is on the table in 45 minutes, and you don't have to worry about much clean-up afterwards!

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Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots

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  • Makes: 6 servings
  • Serving Size: 1 chicken breast + 1/2 cup carrots
  • Prep: 15 mins
  • Roast: 30 mins 400°F

Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots

Directions

  1. 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.
  2. 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.
  3. Roast 30 to 40 minutes or until chicken is done (165 degrees F) and carrots are crisp-tender. Sprinkle with parsley.
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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.
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