Rosemary Roasted Chicken & Vegetables with Bacon

Just a heads up-I HATE this meal for a weeknight meal. It's a lot of chopping/slicing/dicing. But? If C is home to help me? I don't mind. It's worth every minute it takes to prepare it! So tasty.

Rosemary Roasted Chicken & Vegetables with Bacon

Serves 4

What you need-

2 russet potatoes, peeled and cut into 1 inch cubes

2 red bell peppers, sliced

1 large leek (I use yellow onion), sliced

2 tsp olive oil

1 tbs chopped fresh rosemary

3/4 tsp salt

1 pound boneless, skinless chicken breasts, cut into 1 inch pieces

2 slices bacon, coarsely chopped

What you do-

Preheat oven to 425. Combine potatoes, peppers, leek (onion), oil, 2 tsp rosemary, and salt in a large shallow roasting pan, toss to coat and roast for about 20 minutes.

While that's roasting, sprinkle the chicken with the remaining rosemary. Spray a skillet with non stick spray and brown the chicken, it takes about 5 minutes. 

Put the chicken on top of the vegetables and roast, stirring occasionally, for about 20 more minutes (or until chicken is cooked through and veggies are tender).

Meanwhile, cook the bacon and drain it on a paper towel. Once you take the chicken and vegetables out of the oven, sprinkle the chopped bacon over the chicken and veggies.

The serving size is 1 1/4 cups, and it's 7 PPV. Yep, another WW recipe. 

I usually serve mine with something green, a salad of some sort.