Roast Chicken Breasts with Carrots - Kraft Recipes Top
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Roast Chicken Breasts with Carrots

Prep Time
Total Time

4 servings

The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
  • Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
  • Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
  • Serve chicken and carrots topped with pan juices.

Special Equipment Needed


Omit thyme. Prepare recipe using KRAFT Zesty Lime Vinaigrette Dressing, and substituting fresh cilantro for the parsley.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 3 Vegetable
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

This flavorful, yet low-calorie and low-sodium, chicken recipe uses lean meat to help you and your family eat right. And as a bonus, the colorful carrots are rich in vitamin A.

Nutritional Information

Serving Size 4 servings
Calories 270
Total fat 10g
Saturated fat 1.5g
Cholesterol 70mg
Sodium 300mg
Carbohydrate 19g
Dietary fiber 5g
Sugars 13g
Protein 26g
% Daily Value
Vitamin A 570 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Good but carrots need more cook time This was a pretty tasty dish and pretty easy. I like that there are not too many ingredients. The only issue I had was that the carrots took a very long time to cook, and I even had halved them. If I make this again, I would probably microwave the carrots for a few minutes before roasting them in the oven.
Date published: 2017-03-28
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