Baked Chicken
Baked Chicken is a gluten free and fodmap friendly main course. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 361 calories, 42g of protein, and 12g of fat each. Head to the store and pick up carrots, chicken breasts, balsamic vinaigrette dressing, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.
Instructions
Cut carrots diagonally in half, then cut thicker half of each carrot lengthwise in half; place in large bowl.
Add potatoes and 2 Tbsp. dressing; toss to coat.
Spread vegetables onto half of parchment-covered rimmed baking sheet.
Toss chicken with remaining dressing; place, skin sides up, on baking sheet with vegetables.
Bake 45 to 50 min. or until chicken is done (165F), turning vegetables after 30 min.
Transfer chicken and vegetables to platter; top vegetables with cheese.