Roasted Italian Chicken and Vegetables
Ingredients
- 16 baby carrots, halved lengthwise
- 12 tiny new potatoes, halved
- 1/3 cup fat-free Italian salad dressing
- 1 teaspoon dried Italian seasoning, crushed
- 4 small skinless boneless chicken breast halves
- nonstick cooking spray
- 12 cherry tomatoes or yellow or red pear shaped cherry tomato
Instructions
Preheat oven to 375. Add a small amount of water to a 2 quart saucepan; bring to boiling. Add carrots and potatoes; return to boiling. Cook, covered for 8 minutes. Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl. Rinse chicken and pat dry. Spray a 9 x 9 x 2" baking pan with nonstick cooking spray. Brush chicken with half of the dressing mixture. Place chicken in baking pan. Bake, uncovered for 10 minutes. Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken. Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink. Place chicken on a serving platter. Toss tomatoes with vegetables. Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.