Herb Roasted Chicken
Serves: 2 | Serving Size: 1 plate
2 small chicken breasts, boneless, skinless
1 tsp mayonnaise
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp chopped dried rosemary
4 cups spring mix
1 medium sweet potato
Juice and zest of 1 orange
Preheat the oven to 400 degrees. Spread the mayonnaise on the chicken and top it with the herbs. Bake the chicken until it reaches 165 degrees, about 12-15 minutes.
Meanwhile, bake the sweet potato in the microwave until it’s partially cooked, then put it in the oven with the chicken until the chicken is done.
Arrange the figs and salad on the plates. Lightly spray them with oil.
When the chicken is done, slice it on the bias. Place one sliced breast on each plate. Cut the sweet potato in half and divide between the two plates. Top the potato and salad with the orange juice and zest, then serve.
Serves 2. Each serving has 260 calories, 5g fat, 1g saturated fat, 0g trans fat, 74mg cholesterol, 111mg sodium, 26g carbohydrate, 5g fiber, 11g sugars, and
Each serving also has 226% vitamin A, 71% vitamin C, 9% calcium and 11% iron.
Use a microplane to slice off the orange zest.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.