Baked Chicken and Vegetables

Diabetes Appropriate
Egg-free
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sugar
Nut-free
Weight Management
Dish type
Dinner
Serves
6
Ready in
1 hour 20 minutes*

Ingredients

  • 6 boneless, skinless chicken breast halves
  • 6 carrots, cut into 2-inch pieces
  • 1 large onion, sliced
  • 1 cup bottled steak sauce
  • 1/2 cup pickled jalapeño pepper slices?
  • 2 tbsp. salad supreme seasoning
  • 1/4 cup butter, cut into pieces
  • 1 (20-oz.) pkg. frozen roasted potatoes with herbs

Directions

Prep Time
20 minutes*
Cook Time
1 hour
Ready in
1 hour 20 minutes*
  1. In a large resealable plastic bag combine carrots, onion and steak sauce. Season chicken with salt and pepper to taste. Add chicken to plastic bag; seal and shake to coat. Refrigerate at least 1 hour.
  2. Preheat oven to 375°F. Line a large shallow baking pan with foil. Remove chicken and vegetables from marinade; discard marinade. Spread into prepared pan. Top chicken mixture with jalapeños. Sprinkle with salad seasoning; dot with butter.
  3. Cover and bake 30 minutes. Remove baking pan from oven. Add potatoes; toss to combine. Cover and bake 30 minutes more or until chicken is no longer pink (165°F) and vegetables are tender. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 347, Calories Fat 79, Total Fat 8g, Saturated Fat 2g, Cholesterol 72mg, Sodium 1436mg, Carbohydrate 32g, Protein 29g
Serving Size1
Calories347
Calories Fat79
Calories (fat) extra22
Total Fat8g
Total Fat (extra)14
Saturated Fat2g
Saturated Fat (extra)11
Cholesterol72mg
Cholesterol (extra)24
Sodium1436mg
Sodium (extra)60
Potassium802mg
Carbohydrate32g
Carbohydrate (extra)11
Fiber4g
Fiber (extra)20
Sugars5g
Protein29g
Omega30g
Vitamin A10209IU
Vitamin A (extra)204
Vitamin C5mg
Vitamin C (extra)9
Iron1mg
Iron (extra)9