Print Recipe
Sheet Pan Rosemary Balsamic Chicken and Vegetables
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Prep Time :
0 sec
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Cook Time :
0 sec
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Total Time :
0 sec
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Servings :
4
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Serving Size :
4oz Chicken Breast plus 1 ½ cups of potatoes and broccoli
Ingredients
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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 -
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1 small red onion, sliced (optional)
Directions
Tip: Click on step to mark as complete.
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Preheat oven to 425°. Line a large baking sheet with shallow sides with foil. -
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. -
Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender. -
Transfer to serving platter and drizzle with any pan juices.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
4oz Chicken Breast plus 1 ½ cups of potatoes and broccoli
Ingredients
-
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.
-
Preheat oven to 425°. Line a large baking sheet with shallow sides with foil. -
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. -
Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender. -
Transfer to serving platter and drizzle with any pan juices.
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