Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes Recipe

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Most Helpful Positive Review

Jan 05, 2010

Actually baked instead of broiling, added red pepper and onion strips in addition to carrots. Used boneless chicken breast pieces instead of and substituted minced garlic for the garlic powder. Also added a little lemon juice as suggested in a review. Baked at 400 covered for 40 minutes, then added the carrots, red peppers, and onions; reduced heat to 350 and finished cooking (20 minutes) uncovered. Was delicious!! I am definitely going to make this again!

—Jen

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Most Helpful Critical Review

Aug 06, 2010

turned out try and the flavor remained on the outside of the chicken without really soaking in...when the herbs sloughed off we were only left with a dry relatively flavorless chicken.

—Allison

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23 Ratings

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May 04, 2009

The ingredients are simple, the time to prepare and cook it is minimal and the taste is above average. 5 stars in my book. I did give it an extra five or so minutes through to ensure the potatoes we cooked through and browned up.

—jshepard

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Dec 31, 2009

I loved the veggies in this-they were delicious-since they're cut up to 1" pieces, they do cook in time. My chicken was a bit dry...the breasts were thick so I butterflied them, but it still took a while to get them cooked-maybe an extra 3 minutes, but then it was too much. Next time I'll try to get actual 4 oz chicken breasts and maybe pound them a little first. Overall, easy, fast and good.

—Tiina

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Jan 25, 2011

Fabulous recipe, but I baked instead of broiling. I baked under tinfoil at 400 for 40 minutes and then without for 20. I added the veggies for the last 20 minutes. The chicken was a little dry, and I think next time I'll cook it for less time.

—Calli Hunter

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Oct 15, 2010

This was FANTASTIC! Normally I don't keep cloves in the house, or sage. Asked my husband to pick them up on the way home. So glad I did! Everyone raved about this. Added yellow and red pepper strips to the carrots. Used leftover small cooked red and white potatoes, just added them in at the first turning. Based on comments, I was worried about it drying out. But, without lemon juice in the house, I put a small glob of margarine atop each breast and everything turned out perfect! Fabulous! Will definitely make again, and sooo pleased to have chicken done so quickly!!!

—brandimcd

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Aug 06, 2009

Veggies were awesome, but the chicken was a bit dry, next time I will try basting the chicken half way thru to see if that helps, but it was all still very delicious!

—momma2kinsey

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Feb 29, 2012

Really Really Good. I followed the advice of some of these reviews & baked it instead. Also, I didn't have fresh herbs so I rolled the chicken in poultry seasoning & dry herbs - turned out heavenly. I also used 2 boneless skinless organic & free-range thighs in addition to 2 boneless & skinless breasts...I assure you, the thighs were by leaps & bounds more delicious.

—GirlCooks4Girl

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Nutrition

Calories
212 kcal
11%

Carbohydrates
12.8 g
4%

Cholesterol
65 mg
22%

Fat
6.3 g
10%

Fiber
2.6 g
10%

Protein
25 g
50%

Sodium
392 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 212
Calories from Fat: 57

% Daily Value *
Total Fat 6.3g 10 %
** Saturated Fat 1.3g 6 %
** Cholesterol 65mg 22 %
Sodium 392mg 16 %
** Potassium 578mg 16 %
Total Carbohydrates 12.8g 4 %
** Dietary Fiber 2.6g 10 %
Protein 25g 50 %
** Sugars 3.3g
** Vitamin A 205 %
** Vitamin C 14 %
** Calcium 6 %
** Iron 15 %
** Thiamin 13 %
** Niacin 125 %
** Vitamin B6 39 %
** Magnesium 14 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.