Prep Time:
25 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C).
MIx potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl; add garlic, thyme, and red pepper flakes. Toss vegetable mixture and season with salt and pepper. Pour olive oil over the vegetables and toss to coat; pour into a glass baking dish. and bake in preheated oven for 15 minutes.
Roast vegetables in preheated oven until tender, about 15 minutes.
Season chicken with salt and pepper. Wrap each breast with two slices of prosciutto and secure prosciutto in place with toothpicks; place atop he vegetables and continue baking until the chicken has firmed and is no longer pink in the center, about 30 minutes.
Remove chicken from the baking dish to cool for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken; cut each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.
Nutrition Facts (per serving)
| 570 | Calories |
| 27g | Fat |
| 42g | Carbs |
| 41g | Protein |
