Rosemary Chicken with Vegetables

• 1 teaspoon extra-virgin olive oil

• 2 potatoes, peeled and cut into cubes

• 1 can (14 ounces) no-salt chicken broth

• 4 boneless, skinless chicken breasts, rinsed, dried, and trimmed of fat

• 12 grape or cherry tomatoes

• 1 handful fresh green beans, trimmed of stems

• 1 yellow onion, finely chopped

• 1 rib celery, finely chopped

• 1/4 cup dry white wine

• juice of 1/2 lemon

• 1/2 teaspoon dried sage

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried or fresh parsley

• 1/4 teaspoon ground black pepper

Directions

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, chicken, tomatoes, beans, onion, celery, wine, and lemon juice. 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 longer, or until a thermometer inserted in the thickest portion of the chicken registers 160°F and the juices run clear.

Nutritional Facts per serving

CALORIES  251.7 CAL

FAT  3.5 G

SATURATED FAT  0.8 G

CHOLESTEROL  68.4 MG

SODIUM  120.9 MG

CARBOHYDRATES  22.2 G

TOTAL SUGARS   5 G

DIETARY FIBER  3.9 G

PROTEIN  32.6 G