Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes recipe

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Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
2 cloves garlic, sliced thin
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 red potatoes, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Nutrition Info

211.6 calories
carbohydrate: 12.8 g
cholesterol: 64.6 mg
fat: 6.3 g
fiber: 2.6 g
protein: 25 g
saturatedFat: 1.3 g
servingSize: -
sodium: 391.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.

  2. Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast, insert a slice of garlic into each slit.

  3. Mix the rosemary, thyme, and sage together on a shallow dish, roll and press each chicken breast into the herb mixture to coat.

  4. Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.

  5. Cook in the preheated oven for 7 minutes, turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

A juicy breast of chicken that even the kids will enjoy.

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