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Sheet Pan Rosemary Balsamic Chicken and Vegetables

Sheet Pan Rosemary Balsamic Chicken Vegetables Upfield
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Sheet Pan Rosemary Balsamic Chicken and Vegetables

Nutrition Facts

Sheet Pan Rosemary Balsamic Chicken and Vegetables
CaloriesCalories
190 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
4g Per Serving
×
Calories 190
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 1.5 g
Cholesterol 20 mg
Sodium 340 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Sugars 4 g
Protein 11 g

Dietary Exchanges
1 starch, 1 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   4oz Chicken Breast plus 1 ½ cups of potatoes and broccoli

  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced, fresh rosemary
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 12 ounces baby red potatoes, cut in bite size pieces, about 2 heaping cups
  • 12 ounces broccoli florets, about 4 cups
  • 1 small red onion, sliced (optional)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
  2. Combine butter substitute spray or margarine, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 Tablespoons of mixture over chicken. Toss potatoes with 2 Tablespoons of mixture until evenly coated. Toss broccoli and red onion (if using) with remaining mixture until evenly coated.
  3. Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
  4. Transfer to serving platter and drizzle with any pan juices.
 

Nutrition Facts

Sheet Pan Rosemary Balsamic Chicken and Vegetables
CaloriesCalories
190 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
4g Per Serving
×
Calories 190
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 1.5 g
Cholesterol 20 mg
Sodium 340 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Sugars 4 g
Protein 11 g

Dietary Exchanges
1 starch, 1 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   4oz Chicken Breast plus 1 ½ cups of potatoes and broccoli

  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced, fresh rosemary
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 12 ounces baby red potatoes, cut in bite size pieces, about 2 heaping cups
  • 12 ounces broccoli florets, about 4 cups
  • 1 small red onion, sliced (optional)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
  2. Combine butter substitute spray or margarine, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 Tablespoons of mixture over chicken. Toss potatoes with 2 Tablespoons of mixture until evenly coated. Toss broccoli and red onion (if using) with remaining mixture until evenly coated.
  3. Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
  4. Transfer to serving platter and drizzle with any pan juices.
 

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