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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 263.4
  Total Fat 6.0 g
      Saturated Fat 1.2 g
      Polyunsaturated Fat 1.1 g
      Monounsaturated Fat 3.0 g
  Cholesterol 54.8 mg
  Sodium 366.4 mg
  Potassium 879.9 mg
  Total Carbohydrate 28.6 g
      Dietary Fiber 4.8 g
      Sugars 3.7 g
  Protein 23.5 g
  Vitamin A 0.7 %
  Vitamin B-12 5.7 %
  Vitamin B-6 49.7 %
  Vitamin C 57.6 %
  Vitamin D 1.7 %
  Vitamin E 0.8 %
  Calcium 8.1 %
  Copper 12.4 %
  Folate 7.6 %
  Iron 11.5 %
  Magnesium 15.9 %
  Manganese 15.8 %
  Niacin 59.7 %
  Pantothenic Acid     13.3 %
  Phosphorus     27.5 %
  Riboflavin 10.1 %
  Selenium 24.8 %
  Thiamin 13.5 %
  Zinc 8.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Roasted Chicken and Veggies in One Pan

View the full Roasted Chicken and Veggies in One Pan Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Roasted Chicken and Veggies in One Pan

110 calories of Potato, raw, (0.75 medium (2-1/4" to 3-1/4" dia.))

109 calories of Chicken Breast (cooked), no skin, roasted, (0.38 breast, bone and skin removed)

30 calories of Crisco Pure Olive Oil, (0.25 tbsp)

6 calories of Onion, White Raw (1 medium) , (0.13 serving)

3 calories of Garlic, (0.63 clove)

3 calories of Zuchini 1 cup, (0.13 cup)

2 calories of Yellow Squash, Steamed or Raw, (0.13 cup)

2 calories of Mushrooms, fresh, (0.13 cup, pieces or slices)

1 calories of Pepper, black, (0.13 tsp)

0 calories of Thyme, fresh, (0.25 tsp)

0 calories of Salt, (0.13 tsp)

Nutrition & Calorie Comments  

I took out the potatoes gives me less calories. I also think potatoes make recipes bland so I omitted them. I sautéed vegetable in microwave and added extra onions and carrots, no squash.Which I Browned, natural caramelization I rated it good DH liked it better. I used sauté pan on stove top. Submitted by:

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If you read the directions, it clearly states in TIPS that you can use the chicken breast whole. Don't understand the negativity, you can use any veggies that you want and it will come out great. I don't use salt, but change the recipe to my liking and it always turns out good. Submitted by:

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I believe the important thing here is protein and veggies-the recipe above is just one version. The picture is same recipe-just different veggies! MMMMMM good. Submitted by:

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Made this tonight, with different veggies, using potatoes, carrots, red onion, green pepper, fresh asparagus & rosemary for the spice. Didn't use the salt & pepper. Used 1/4 th C. of lt. olive oil as there were more veg. than the recipe called for.

This was so fantabulous! A keeper!
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I think to get something closer to the picture you could grill all the veggies and a whole chicken breast and just serve the breast over the top--marinate the chicken in a little olive oil, thyme, garlic and salt & pepper. Just a thought. Submitted by:

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