Roasted Chicken Breast with Veggies

This is one of my favorite meals to cook. Its fast, easy and delicious.
Roasted Chicken Breast with Veggies
Serving Size: (1) 4oz Skinless Chicken Breast & 1 Cup Roasted Veggies
Calories: 225

Ingredients:
2 Split Chicken Breast on the Bone - Skin Removed
1/2 lb Brussel Sprouts - Cut in Half
1/2 lb Baby Carrots - Leave whole
1/2 lb White Button Mushrooms - Cut in Half
1 Small Yellow Onion - Chopped
1/2 Cup Fat Free/Low Sodium Chicken Broth (Optional)
1 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Black Pepper
Directions:
1. Preheat Oven to 375
2. Trim Chicken, remove as much fat/skin as possible
3. Cut up veggies
4. Add chicken (bone side down) & veggies to a baking dish.
5. Combine spices, sprinkle over chicken & veggies....add chicken broth
6. Cover baking dish with foil, bake for 30 min.
7. Remove foil and bake for an additional 20-30 min