Baked Chicken and Veggies

Baked Chicken and Veggies
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 289.7
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 921.1 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 12.3 g
  • Protein: 10.9 g

View full nutritional breakdown of Baked Chicken and Veggies calories by ingredient
Submitted by:

Introduction

Sheet pan dinner Sheet pan dinner
Number of Servings: 1

Ingredients

    2.0 cup, sliced Zucchini
    2.0 cup Asparagus, fresh
    3.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    1.0 tbsp Extra Virgin Olive Oil
    1.0 tbsp Soy Sauce

Directions

Place chicken in a pan and season, pour soy sauce over chicken Place chicken on the pan Cut zucchini into pieces Cut asparagus into 2-3 inch pieces Cut bell pepper into pieces Place veggies in a bowl, add olive oil and seasoning - mix till coated Put veggies on sheet pan Place both pans in the preheated over at 375 Cook for 35 minutes

Serving Size: 6

Number of Servings: 1.0

Recipe submitted by SparkPeople user KRISTEN511.

Rate This Recipe