Rosemary Chicken with Vegetables

Prep Time: 10 minutes
Total Time: 1 hour 20 minutes
Makes 4 servings

1 teaspoon extra-virgin olive oil

2 potatoes, peeled and cut into cubes

1 can (14 ounces) low-sodium chicken broth

¹/₄ cup dry white wine

Juice of ¹/₂ lemon

1 yellow onion, finely chopped

1 rib celery, finely chopped

12 grape or cherry tomatoes

1 handful green beans

4 boneless, skinless chicken breast halves

¹/₂ teaspoon dried sage

¹/₂ teaspoon dried rosemary

¹/₂ teaspoon dried or chopped fresh parsley

¹/₄ teaspoon ground black pepper

1. Preheat the oven to 450°F. In a 13" x 9" baking dish, combine the oil and potatoes. Toss to lightly coat the potatoes with oil. Bake for 15 minutes, or until the potatoes are slightly browned.

2. Add the broth, wine, lemon juice, onion, celery, tomatoes, beans, and chicken. Sprinkle with the sage, rosemary, parsley, and pepper.

3. Cover with foil and bake for 40 minutes.

4. Uncover and bake for 10 to 15 minutes, or until a thermometer inserted in the thickest portion registers 165°F and the juices run clear.

Per serving: 252 calories, 33 g protein, 22 g carbohydrates, 4 g fat, 1 g saturated fat, 4 g fiber, 121 mg sodium