Baked Chicken with Vegetables

Assemble your dinner in 5 minutes and let the oven do the rest! Enhance and accent your meal through the use of freshly chopped herbs. Enjoy the Reduced Sodium Baked Chicken Entree` where the herb’s bring out the chef in your kitchen!

INGREDIENTS
2 1/2 Tbsp Olive Oil
1 diced onion
1-2 Red or Yellow Pepper, cut into strips
2-4 skinless chicken breasts boneless or with ribs
1/2 cup White Wine (or 2 Tablespoons Apple Cider Vinegar and 1/3 cup water)
1/4 tsp.  Salt (or salt substitute)
1/4 tsp Cracked Pepper
1 Tablespoon chopped fresh Basil. (or 1 teaspoon dry Basil
3-4  medium size Potatoes, quartered
1/8 c. Parmesan Cheese
1 Tablepoon freshly chopped Parsley (1 teaspoon dry Parsley
Preheat oven to 350F.

DIRECTIONS
Rinse Chicken with cold water and pat dry with paper towels. Place chicken onto a clean plate and set aside. Immediately discard towels. Wash hands.

Cover chicken with potatoes

Add 1 Tbsp Olive Oil to baking dish.

Add onion & pepper slices to dish

Add White Wine (or Vinegar/Water)

Place chicken into baking dish. Drizzle 1/2 Tbsp of Olive Oil over chicken

Season chicken: 1/8 tsp salt, 1/8 tsp cracked pepper, choppedbasil.

Quarter potatoes, place over chicken.

Drizzle with 1 Tbsp olive oil.

Season with 1/8 tsp salt, 1/4 tsp cracked pepper, Parmesan Cheese and chopped Parsley.

Cover dish with aluminum. Bake approximately 35 minutes. Uncover and bake another 15 minutes. Serves 2-4.  

NUTRITION FACTS (per serving) – Calories 550 ~ fat 4.5 g ~ calories from fat 45 ~ sodium 350 mg ~ total carbohydrate 55 g