Roasted Italian Chicken and Vegetables

4 Servings

• 16 baby carrots, halved lengthwise
• 12 new potatoes, halved
• ⅓ cup fat-free Italian salad dressing
• 1 teaspoon Italian seasoning, crushed
• ⅛ teaspoon black pepper
• 4 small boneless skinless chicken breasts (6 ounces each)
• 3 sprays vegetable oil cooking spray
• 12 grape tomatoes

Preheat oven to 375° F.

Add a small amount of water to a 2-quart saucepan; bring to boiling. Add carrots and potatoes; return to boiling. Cook, covered, for 8 minutes.

Meanwhile, stir together salad dressing, Italian seasoning, and pepper in a bowl. Rinse chicken; pat dry with paper towels. Spray a 9 x 9 x 2-inch baking pan with nonstick spray. Brush chicken with half of the dressing mixture. Place chicken in baking pan. Bake, uncovered, for 10 minutes.

Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken. Return to oven and bake about 5 to 10 minutes more or until chicken is tender and no longer pink.

Transfer chicken to a serving platter. Toss tomatoes with vegetables. Arrange vegetables around chicken; brush chicken and vegetables with the pan drippings.

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