Chicken with Rosemary Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
0.5 tablespoons olive oil0.5 tablespoons balsamic vinegar.25 teaspoon saltdash pepperdash dried crumble rosemary6 oz chicken breast.25 cup small cauliflower florets.25 cup small broccoli florets.25 cup small red bell pepper
1. Heat oven to 400 F.
2. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.
3. Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken.
4. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
Serving Size: 3
Number of Servings: 1
Recipe submitted by SparkPeople user TURCOTTEP.
2. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.
3. Arrange chicken, skin side up in a jelly roll pan. Place vegetables, in a single layer, around chicken.
4. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
Serving Size: 3
Number of Servings: 1
Recipe submitted by SparkPeople user TURCOTTEP.
Nutritional Info Amount Per Serving
- Calories: 273.8
- Total Fat: 9.1 g
- Cholesterol: 98.6 mg
- Sodium: 282.3 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.1 g
- Protein: 40.8 g
Member Reviews