Italian Chicken & Veggies Roasted
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 545.2
- Total Fat: 27.5 g
- Cholesterol: 140.5 mg
- Sodium: 751.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 6.4 g
- Protein: 54.3 g
View full nutritional breakdown of Italian Chicken & Veggies Roasted calories by ingredient
Introduction
Spread it all out on a sheet pan and bake. Spread it all out on a sheet pan and bake.Number of Servings: 2
Ingredients
-
16 ounces Chicken Breast (cooked), no skin, roasted
2 cup, sliced Zucchini
3 carrot Carrots, cooked
0.25 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
1 medium (2-1/2" dia) Onions, raw
2 clove Garlic
2 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp
3 tbsp Extra Virgin Olive Oil
0.25 tsp Pepper, black
0.5 tsp Thyme, ground
0.3 tbsp Basil
1 tsp Oregano, ground
0.5 tsp Salt
Tips
Line sheet pan with foil or parchment paper for easy clean up. Can be prepped the night before.
Directions
Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch. Bake about 20 minutes, turn chicken and vegetables and bake an additional 15-20 minutes, until roasted and tender. Top with fresh parsley and serve.
Read more at http://www.skinnytaste.com/sheetpan-italian-chicken-and-veggie-dinner/#P1QyEvTu2CsvAIMq.99
Serving Size: 2 (8 oz meat per person)
Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch. Bake about 20 minutes, turn chicken and vegetables and bake an additional 15-20 minutes, until roasted and tender. Top with fresh parsley and serve.
Read more at http://www.skinnytaste.com/sheetpan-italian-chicken-and-veggie-dinner/#P1QyEvTu2CsvAIMq.99
Serving Size: 2 (8 oz meat per person)