Food Fridy

Artichoke and Cheese Chicken with Rosemary Baby Carrots


6 Servings

Prep Time

15 Min

Cook Time

30 Min at 400


  • 5 to 6 oz skinless chicken breast halved
  • 14 oz can artichoke hearts, drained and chopped
  • 5.2 oz pack semisoft cheese with garlic and fines herbs
  • Salt and black pepper
  • 16 oz package peeled fresh baby carrots; halved lengthwise
  • 1 Tbsp olive oil
  • 1 Tbsp fresh rosemary; snipped
  • 2 cloves garlic – minced
  • Fresh rosemary (or parsley)


  • Preheat oven to 400. Line shallow roasting pan ( or 15×10 in baking pan) with foil; coat with cooking spray.
  • Arrange chicken in one side of prepared pan.
  • In a medium bowl, combine artichoke and cheese – spread over chicken. Sprinkle with salt and pepper.
  • Place carrots on other side of pan, drizzel with oil and sprinkle with rosemary and garlic; toss to coat. Sprinkle with salt and pepper.
  • Roast 30 to 40 minues or until chicken is done and carrots are crisp and tender.

Nutritional: 1 chicken breast and 1/2 c carrots.

336 cal; 16 g fat (8 g sat fat); 129 mg chol; 490 mg sodium; 11 g carb; 3 g fiber; 4 g sugars; 25g protein

Momming like a Ninja
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