Roasted Mediterranean Chicken

Gluten Free
Dairy Free
Health score
16%
Roasted Mediterranean Chicken
45 min.
4
462kcal

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Roasted Mediterranean Chicken: A Gluten-Free, Dairy-Free Delight!

Are you a fan of the rich, vibrant flavors of the Mediterranean? Do you seek a delicious, gluten-free, and dairy-free meal that's not only easy to make but also ready in just 45 minutes? Look no further! This Roasted Mediterranean Chicken is the perfect solution for your taste buds' desires.

This recipe, serving 4, offers a delightful balance of flavors and textures, with each bite showcasing the essence of the Mediterranean. It's not just about the taste; it's also about keeping it healthy and hearty. With a calorie count of 462 kcal per serving, it's a meal that satisfies without the guilt.

Whether you're planning a cozy lunch, a sumptuous main course for dinner, or a dish that's sure to impress at any main event, this Roasted Mediterranean Chicken fits the bill. It's versatile, easy to prepare, and packed with the goodness of fresh ingredients.

Imagine succulent chicken breasts, paired with a medley of artichoke hearts, ripe olives, and juicy tomatoes, all baked to perfection in a bed of fragrant rosemary and garlic. The aroma alone is enough to make your kitchen feel like a culinary oasis.

So, why wait? Dive into the world of Mediterranean cuisine with this simple, yet exquisite recipe. It's time to let your culinary journey begin with the Roasted Mediterranean Chicken, where every bite tells the story of a land blessed with the most flavorsome ingredients.

Ingredients

  • 1.3 cups alfredo sauce light refrigerated or any commercial alfredo sauce
  • 14 ounce artichoke hearts drained canned
  • 0.5 teaspoon pepper black
  •  garlic clove crushed
  • 10  garlic clove peeled
  • teaspoons juice of lemon fresh
  • tablespoon olive oil 
  • 12 large olives pitted ripe quartered
  •  plum tomatoes quartered
  • pound potatoes - remove skin red
  • tablespoon rosemary dried fresh chopped
  • 0.3 teaspoon salt 
  • 16 ounce chicken breast halves 

Equipment

  • oven
  • baking pan

Directions

  1. Preheat oven to 45
  2. Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray.
  3. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken.
  4. Brush vegetables with 1/3 cup sauce mixture.
  5. Sprinkle with chopped rosemary and olives.
  6. Bake at 450 for 20 minutes.
  7. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender.
  8. Garnish with rosemary sprigs, if desired.

Nutrition Facts

Calories462kcal
Protein27.55%
Fat42.45%
Carbs30%

Properties

Glycemic Index
50
Glycemic Load
2.42
Inflammation Score
-8
Nutrition Score
23.071738885797%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.91mg
Luteolin
0.07mg
Kaempferol
0.14mg
Myricetin
0.34mg
Quercetin
1.67mg

Nutrients percent of daily need

Calories:461.86kcal
23.09%
Fat:21.54g
33.14%
Saturated Fat:7.85g
49.07%
Carbohydrates:34.24g
11.41%
Net Carbohydrates:28.37g
10.32%
Sugar:7.03g
7.81%
Cholesterol:123.41mg
41.14%
Sodium:1380.27mg
60.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.46g
62.92%
Vitamin B3:13.99mg
69.93%
Vitamin B6:1.3mg
64.81%
Selenium:38.6µg
55.14%
Vitamin C:33.85mg
41.03%
Potassium:1292.88mg
36.94%
Phosphorus:355.91mg
35.59%
Manganese:0.55mg
27.43%
Fiber:5.87g
23.47%
Vitamin A:1140.36IU
22.81%
Vitamin B5:2.12mg
21.23%
Magnesium:74.03mg
18.51%
Vitamin B1:0.24mg
15.96%
Copper:0.31mg
15.54%
Vitamin K:16.19µg
15.42%
Vitamin E:1.88mg
12.51%
Folate:46.82µg
11.71%
Iron:2.03mg
11.26%
Vitamin B2:0.19mg
11.1%
Zinc:1.4mg
9.33%
Calcium:63.94mg
6.39%
Vitamin B12:0.23µg
3.78%
Source:My Recipes