Baked Monterey Chicken With Roasted Veggies Recipe
Recipe By Taste Of Home
Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. Gloria Bradley, Naperville, Illinois.
Ingredients For Baked Monterey Chicken With Roasted Veggies Recipe
1 pound Fresh asparagus, trimmed and cut into 2 inch pieces
2 Large sweet red peppers, cut into strips
1 tablespoon Olive oil
1.5 teaspoon Salt, divided
0.75 teaspoon Coarsely ground pepper, divided
6 Boneless skinless chicken breast halves
5 tablespoon Butter, divided
0.25 cup All purpose flour
1 cup Chicken Broth
1 cup Heavy whipping cream
0.25 cup White wine or additional chicken broth
1.5 cup Shredded monterey jack cheese, divided
Nutrition value
216
calories per serving
17 g Fat11 g Protein6 g Carbs6 g FiberOther
Current Totals
17 g Fat
11 g Protein
6 g Carbs
6 g Fiber
MacroNutrients
Carbs
6 g
Protein
11 g
Fiber
6 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
76 mg
Iron
2 mg
Vitamin A
165 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
59 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
36 mg
Manganese
0 mg
Phosphorus
127 mg
Selenium
9 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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