• Oven-Roasted Chicken Breasts and Carrots

Oven-Roasted Chicken Breasts and Carrots

30 8 servings, 1/8 recipe (130 g) each
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8 servings, 1/8 recipe (130 g) each

The secret to tender, juicy, delicious chicken breasts? 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; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
  • Bake 18 to 20 min. or until chicken is done (165°F) and carrots are tender, turning chicken after 10 min. and spooning pan juices over chicken and carrots.
  • Serve chicken and carrots topped with pan juices.


Omit thyme. Prepare using Kraft Mango Chipotle Dressing and substituting fresh cilantro for the parsley.


  • 8 servings, 1/8 recipe (130 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (130 g) each
Calories 150
% Daily Value
Total fat 3g
Saturated fat 0.5g
Cholesterol 65mg
Sodium 140mg
Carbohydrate 5g
Dietary fibre 1g
Sugars 2g
Protein 26g
Vitamin A 50 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 8 %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.

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