Tip: Use a total of 1 to 1 1/4 pounds of chicken. If 4 smaller chicken breasts are not available, use 2 to 3 chicken breasts. If you use chicken breast halves larger than 4 ounces each, add 5 to 10 minutes more roasting time or until chicken is no longer pink (170?F).
1 chicken breast half and 3/4 cup vegetables
209 calories; protein 19.4g; carbohydrates 9.9g; dietary fiber 1.9g; sugars 8g; fat 10.2g; saturated fat 2.1g; cholesterol 50.4mg; vitamin a iu 504.6IU; vitamin c 35.5mg; folate 44mcg; calcium 91.5mg; iron 1.3mg; magnesium 54.7mg; potassium 692.9mg; sodium 284mg.