Herb Cheese-and-Artichoke Topped Chicken
Parmesan-Rosemary Roasted Carrots
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Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 (14-oz) can artichoke hearts, drained and chopped
- 1 (6.5-oz) tub garlic and herb spreadable cheese (see Note)
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Arrange chicken on a large rimmed baking sheet lined with parchment paper. Combine artichokes and cheese in a bowl; spread over chicken, and sprinkle with pepper.
- Bake 30 to 40 minutes or until chicken is done.
Side Dish Ingredients
- 2 (16-oz) pkg multicolor baby carrots with tops
- 1½ Tbsp Italian seasoning
- 1 Tbsp olive oil
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh rosemary (or use 2 tsp dried crushed rosemary)
Side Dish Instructions
- Preheat oven to 400°F. Toss carrots with seasoning and oil on a large rimmed baking sheet lined with parchment paper; spread in a single layer.
- Bake 20 minutes or until browned and tender. Remove from oven; sprinkle with cheese and rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
336
|
104
|
440
|
| Fat (g) | 15 | 4 | 19 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 6 | 16 | 22 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 403 | 211 | 614 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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