Baked Chicken With Carrots, Oranges, and Sweet Potatoes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 servings
Calories 263 kcal
Author Beachbody Blog
4 medium carrots, cut into 2-inch pieces
2 small sweet potatoes, peeled, cut in half lengthwise, cut into 1-inch slices
2 medium celery stalks, cut into 1-inch pieces
1 medium red onion, sliced
4 (4-oz.) each raw chicken breasts, boneless, skinless
¼ cup 100-percent orange juice or juice of 2 medium navel oranges
½ cup water
2 medium navel oranges, peeled, chopped
2 fresh rosemary sprigs
Sea salt (or Himalayan salt) and ground black pepper to taste (optional)
Preheat oven to 350° F.
Place carrots, sweet potatoes, celery, onion, and chicken in large oven-proof roasting pan.
Top with orange juice, water, oranges, rosemary, salt (if desired), and pepper (if desired).
Bake, basting occasionally, for 35 to 45 minutes, or until chicken is no longer pink in the middle and juices run clear.
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