Roasted Chicken and Veggies

This is one of the easiest meals to have in your arsenal. It doesn't take a lot of time to put it together and it's loved by kids and adults. Plus, if you have a big enough baking dish, you only really need to dirty two dishes for cooking.

Roasted Chicken and Veggies
1/2 cup olive oil
2 tablespoons chopped garlic
2 tablespoons chopped parsley
salt and pepper
crushed red pepper (to taste)
1 pound boneless skinless chicken breast
6 medium red potatoes, diced
4 cups broccoli, cut into florets

Preheat oven to 400 degrees. Mix together olive oil, garlic, parsley, salt and pepper, and crushed red pepper in a large bowl. Mix potatoes in olive oil, then move to baking dish without removing all of the oil mixture. Do the same with the broccoli and then with the chicken breast, keeping each item separate from the others. Bake in the oven for 20-25 minutes, or until potatoes are fork tender, chicken is cooked to temperature, and everything is nicely browned. Makes 6 servings.

Total calories per serving: 463
Protein: 29 grams
Fat: 21 grams (0 grams trans fat, 3 gram saturated fat)
Carbohydrate: 39 grams
Fiber: 5 grams
Nutrition facts based on ingredient packaging and information found in the USDA National Nutrient Database for Standard Reference.