Roasted Chicken and Sweet Potatoes
Serve with a green salad.

Servings: 4

• 1/4 cup orange marmalade
• 3 tablespoons orange juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

• 4 skinless chicken breast, bone-in
• 2 medium sweet potatoes, peeled and cut into 1" cubes
• 1 medium onion, cut into chunks
• Cooking oil spray
• 1/4 cup sweetened dried cranberries
• 1/4 cup orange juice

Heat oven to 375 degrees F. In a small saucepan, combine the first six ingredients and cook and stir over low heat for 3 to 4 minutes until orange marmalade is melted.

Place chicken breast halves in and 10 x 15 inch, baking dish that has been lightly sprayed with cooking oil spray. Brush chicken with basting sauce. Place potatoes and onion around the chicken. Lightly spray with cooking oil spray. Bake at 375 degrees F. for 25 minutes.

While chicken bakes, soak the dried cranberries in 1/4 cup orange juice.

Remove pan from oven. Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With a slotted spoon sprinkle cranberries over the vegetables and drizzle with juice. Return to oven and bake an additional 20 minutes or until chicken is tender and juices run clear.

Per Serving: 402 Calories, 3g Fat (7.4% calories from fat), 1g Saturated Fat; 56g Protein; 35g Carbohydrate, 4g Dietary Fiber, 137mg Cholesterol, 308mg Sodium, Exchange: 1 Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

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