One-Pan Roasted Chicken and Veggies
| 12 |
35 |
490 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
4
|
This one-pan chicken and veggie recipe creates a delicious and nutritious meal for the whole family with minimal clean-up!
Ingredients
|
3 breast
|
Chicken breast, boneless, skinless
(chopped)
|
|
2 cup chopped
|
Red bell pepper
|
|
1/2 medium
|
White onion
(chopped)
|
|
1 medium
|
Zucchini
(chopped)
|
|
2 large potato(s)
|
Red potato
(sliced thin)
|
|
1 head
|
Broccoli
|
|
1 cup
|
Cherry Tomatoes
|
|
3 tbsp
|
Extra virgin olive oil
|
|
1/2 tsp
|
Salt
|
|
1/2 tsp
|
Black pepper
|
|
2 tsp
|
Italian herb seasoning
|
|
1/2 tsp
|
Paprika
(optional)
|
Instructions
- Preheat oven to 400°F (204°C).
- Chop all the veggies into large cubed pieces, making sure all sizes are similar, except the slice the potatoes thin.
- Chop the chicken into cubes.
- Place the chicken and veggies in a large mixing bowl. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.
- Spread mixture onto a large sheet pan in an even layer, use two if needed.
- Bake for 15 - 20 minutes or until the veggies are charred and chicken is cooked through (internal temperature 165°F (74°C).
Notes:
Other vegetables
- Substitute your favorite vegetables. Note that root vegetables will take longer to cook.
Nutrition Facts
Per Portion
Calories
490
Calories from fat
143
Calories from saturated fat
26.8
Total Fat
15.8 g
Saturated Fat
3.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.1 g
Monounsaturated Fat
8.7 g
Cholesterol
127 mg
Sodium
563 mg
Potassium
2030 mg
Total Carbohydrate
44 g
Dietary Fiber
7.3 g
Sugars
11.4 g
Protein
46 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
