Sheet Pan Rosemary Balsamic Chicken and Vegetables

Sheet Pan Rosemary Balsamic Chicken Vegetables Upfield

Sheet Pan Rosemary Balsamic Chicken and Vegetables

Calories

190 Per Serving

Protein

11g Per Serving

Fiber

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.

Preheat oven to 425掳. 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.

Sheet Pan Rosemary Balsamic Chicken and Vegetables

Calories

190 Per Serving

Protein

11g Per Serving

Fiber

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.

Preheat oven to 425掳. 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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