Ingredients
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4 skinless, boneless chicken breast halves
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1 ½ pounds yellow potatoes, cubed
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2 medium red bell peppers, seeded and chopped
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½ cup coarsely chopped red onion
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2 teaspoons minced garlic
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2 tablespoons olive oil
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2 medium lemons, cut into wedges
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1 tablespoon dried oregano
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freshly cracked salt and pepper to taste
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½ cup pitted Kalamata olives
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
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Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
416 | Calories |
15g | Fat |
45g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 416 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 12% |
Cholesterol 67mg | 22% |
Sodium 388mg | 17% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 8g | 27% |
Total Sugars 3g | |
Protein 30g | 60% |
Vitamin C 122mg | 135% |
Calcium 81mg | 6% |
Iron 2mg | 12% |
Potassium 464mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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