Roasted summer vegetables and chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Carrots, raw, 1 cup, choppedSweet Potato, with skin, 1 large, cubedAssorted other potatoes, with skin, about 2 cups worth when cubed (3-4 med. to large)Summer Squash, 1.5 cup, sliced thickOnions, raw, 1 cup, choppedChicken, Trader Joe’s Breast Tenderloins, 6 tenderloins, raw Rosemary, a few sprigsPepper, black, 2 tspSalt, 1 tspFresh Garlic, 4 tspOlive Oil, 1 tbspBalsamic Vinegar, 3 tbspSweet Corn, Fresh, 2 small ears, kernels only
Toss all together in a large roasting pan, cover with foil and bake at 400 F for 30 mins, mix/toss again, then cook another 15-30 mins, until desired tenderness (potatoes cook slowest)
Serving Size: 6 entree sized bowls, 8 if as a side
Number of Servings: 6
Recipe submitted by SparkPeople user KATIE123080.
Serving Size: 6 entree sized bowls, 8 if as a side
Number of Servings: 6
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 268.8
- Total Fat: 3.1 g
- Cholesterol: 8.3 mg
- Sodium: 517.3 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 6.5 g
- Protein: 15.3 g
Member Reviews