3 boneless, skinless chicken breasts
1 (6 oz.) bag of sweet baby carrots with green caps
4-6 new potatoes, cut in half
1/2 a large red onion, sliced
extra virgin olive oil
Mrs. Dash original blend spice (salt-free)
Trim your chicken breasts of any fat that may be on them, then cut them half and brush them with oil. Sprinkle with Mrs. Dash.
Put your carrots, halved potatoes, and sliced onion in a large ziplock back with ~3 Tbs. extra virgin olive oil and a couple of shakes of Mrs. Dash. Seal bag and shake until well-coated, then place in a casserole dish that has been sprayed with non-stick cooking spray.
Place chicken breast halves on top of veggies and lightly tent with foil. Bake at 350 for 15 minutes. Increase heat to 400 and heat uncovered for 15-20 mintues. Remove and cover lightly with foil. Let rest under foil tent for 5 minutes before serving.
I've posted another recipe similar to this one, but it is more labor intensive. This one is my favorites for week nights because it's so easy to pull together with less than 15 minutes of prep time. This is also a salt-free dish for those watching your salt intake!
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