Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 437.1
- Total Fat: 15.7 g
- Cholesterol: 136.9 mg
- Sodium: 361.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.7 g
- Protein: 56.7 g
View full nutritional breakdown of Roasted Vegetables w chicken calories by ingredient
Roasted Vegetables w chicken
Submitted by: KATETKIntroduction
A wonderfully easy and tasty dish, can change up ingredients depending on what you have and it is always good. A wonderfully easy and tasty dish, can change up ingredients depending on what you have and it is always good.Number of Servings: 6
Ingredients
-
1 onion
1 red pepper
1 green pepper
4-6 cloves garlic
2 large yellow squash
2 large zucchini
2 cups eggplant
(all veggies are variable depending on what you have)
6 Chicken breasts (or thighs if you dont mind higher cals)
Vinegrette type salad dressing of choice (italian or greek w feta are great).
Tips
Some evidence suggests healthier to roast at 375 so I have decreased the temp of the oven over the years of making this recipe. At 375 it takes 45 min to cook. I have used italian, greek, balsamic dressings all with good results, however ones with highest oil content often taste best. Serve over rice or couscous only if desired (not counted in calories).
Directions
cut up all ingredients including chicken. Toss all with the salad dressing and place in shallow baking dish sprayed with vegetable oil spray or greased.
Roast uncovered in 375 to 425 degree oven for 45 min, stirring once or twice during cooking to turn all ingredients over.
Serving Size: Divide whole recipe into 6 portions.
Roast uncovered in 375 to 425 degree oven for 45 min, stirring once or twice during cooking to turn all ingredients over.
Serving Size: Divide whole recipe into 6 portions.
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