Roasted summer vegetables and chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted summer vegetables and chicken calories by ingredient



Number of Servings: 6

Ingredients

    Carrots, raw, 1 cup, chopped
    Sweet Potato, with skin, 1 large, cubed
    Assorted other potatoes, with skin, about 2 cups worth when cubed (3-4 med. to large)
    Summer Squash, 1.5 cup, sliced thick
    Onions, raw, 1 cup, chopped
    Chicken, Trader Joe’s Breast Tenderloins, 6 tenderloins, raw
    Rosemary, a few sprigs
    Pepper, black, 2 tsp
    Salt, 1 tsp
    Fresh Garlic, 4 tsp
    Olive Oil, 1 tbsp
    Balsamic Vinegar, 3 tbsp
    Sweet Corn, Fresh, 2 small ears, kernels only

Tips

Omit chicken for a vegetarian version. Add and omit any veggies you like... and sprinkle a little cheese on top for extra YUM! (and yeah, that's no longer low fat ;) )


Directions

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.