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Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots

www.bhg.com
  • minutes
  • Serves

INGREDIENTS

30 oz

skinless boneless chicken breast halves

14 oz

artichoke hearts

5 1/5 oz

cheese

1 serving

salt and pepper

16 oz

baby carrots

1 tbsp

olive oil

1 tbsp

fresh rosemary

2 cloves

garlic

1 serving

fresh parsley