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Chicken and Vegetable Bake with Rosemary Potatoes
A comforting and easy chicken and vegetable bake with rosemary potatoes.
To provide a balanced meal with sufficient carbohydrates for the day, alongside protein and vegetables for overall health and blood sugar control.
Ingredients:
1
Servings
-
150gChicken Breast
-
150gPotato
-
50gCarrot
-
100gBroccoli
-
2tbspRosemary
-
10mlOliveOil
-
2gSalt
-
0.5gPepper
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat your oven to 180°C (350°F).
- Chop the potatoes into small cubes. Chop the carrots and broccoli into bite-sized pieces.
- In a bowl, toss the potatoes with 5ml of olive oil, salt, pepper, and half the rosemary.
- Spread the potatoes in a baking dish.
- Season the chicken breast with salt and pepper.
- Place the chicken on top of the potatoes.
- In the same bowl, toss the carrots and broccoli with the remaining olive oil and rosemary.
- Arrange the vegetables around the chicken.
- Bake for 40 minutes, or until the chicken is cooked through and the vegetables are tender.
| Nutrition | Per Serving 469 g | Per 100g |
|---|---|---|
| Energy | 419.7 kcal | 90 kcal |
| Protein | 51.5 g | 11.0 g |
| Fibre | 5.8 g | 1.2 g |
| Salt | 2.2 g | 0.5 g |
| Sugar | 5 g | 1.1 g |
| Carbohydrates | 31.2 g | 6.7 g |
| Fat | 6.3 g | 1.3 g |
| Environmental | Per Serving 469 g | Per 100g |
|---|---|---|
| CO2 | 3.5 kg | 0.7 kg |
| Water | 5.5 l | 1.2 l |
-
150gChicken Breast
-
150gPotato
-
50gCarrot
-
100gBroccoli
-
2tbspRosemary
-
10mlOliveOil
-
2gSalt
-
0.5gPepper
1
Servings