Roasted Italian Chicken and Vegetables

Ingredients

• 16 baby carrots, halved lengthwise
• 12 tiny new potatoes, halved
• 1/3 cup fat-free Italian salad dressing
• 1 teaspoon dried Italian seasoning, crushed
• 4 small boneless skinless chicken breast halves
• nonstick cooking spray
• 12 cherry tomatoes or yellow cherry tomatoes or red pear shaped cherry tomatoes

Directions

1. 1

   Preheat oven to 375.

2. 2

   Add a small amount of water to a 2 quart saucepan; bring to boiling.

3. 3

   Add carrots and potatoes; return to boiling.

4. 4

   Cook, covered for 8 minutes.

5. 5

   Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl.

6. 6

   Rinse chicken and pat dry.

7. 7

   Spray a 9 x 9 x 2" baking pan with nonstick cooking spray.

8. 8

   Brush chicken with half of the dressing mixture. Place chicken in baking pan.

9. 9

   Bake, uncovered for 10 minutes.

10. 10

    Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken.

11. 11

    Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink.

12. 12

    Place chicken on a serving platter.

13. 13

    Toss tomatoes with vegetables.

14. 14

    Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.