Roasted Chicken Breast with Mixed Vegetables Recipe | Yummly

Roasted Chicken Breast with Mixed Vegetables

RECIPESPLUS
6Ingredients
30Minutes
530Calories
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Ingredients

US|METRIC
  • 1 carrot (peeled and sliced)
  • 4 1/2 ounces broccoli (cut into florets)
  • 1 ounce flaked almonds
  • 1 boneless chicken breast (about 7 oz)
  • 1 teaspoon oil
  • 2 tablespoons vegetable stock (heated)
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    Directions

    1. Preheat the oven to 325°F. Blanch the carrot in boiling salted water for 3 mins. Add the broccoli and blanch for another 2 mins.
    2. Heat a frying pan and dry fry the almonds for 3 mins, or until golden brown. Remove from the pan and set aside.
    3. Season the chicken. Heat the oil in a frying pan and cook the chicken, turning, for 3-5 mins, until browned all over. Transfer to a roasting pan and roast for 8 mins.
    4. Remove from the oven, add the carrot and broccoli to the pan and toss in the hot fat. Add the stock and season to taste.
    5. Remove the chicken from the pan and allow to rest for 5 mins. Slice and arrange on a plate along with the vegetables and pan juices. Sprinkle with the almonds.
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    NutritionView More

    530Calories
    Sodium20% DV470mg
    Fat38% DV25g
    Protein114% DV58g
    Carbs7% DV22g
    Fiber36% DV9g
    Calories530Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol145mg48%
    Sodium470mg20%
    Potassium1640mg47%
    Protein58g114%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber9g36%
    Sugars7g14%
    Vitamin A220%
    Vitamin C200%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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