One-Pan Roasted Chicken And Veggies Dinner
This one-pan dinner is easy to make and full of nutritious ingredients that your body will love.
Servings: 4 people
Calories: 346kcal
Ingredients
- 4 boneless and skinless chicken breasts
- 3 tablespoons olive oil divided
- 1 tablespoon dark balsamic vinegar
- 3 garlic cloves minced
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 teaspoon kosher salt
- 1 sweet potato large, peeled and chopped into 1 inch cubes
- 1 pound brussels sprouts sliced into quarters
- 2 apples fuji or gala, cored and sliced into thick half moons
- 1 red onion large, cut into thick strips
Instructions
- Preheat oven to 450 degrees. Mix 2 tablespoons of the olive oil, balsamic vinegar, garlic and thyme, sage, rosemary, and salt into a large mixing bowl. Add chicken, turn to coat in the herb mixture and set aside for 10 to 15 minutes.
- Place sweet potato, Brussels sprouts, apples and red onion on a large rimmed baking sheet. Drizzle with remaining olive oil then toss to lightly coat the vegetables in the oil. Spread into an even layer and place the chicken on top of the vegetables. Bake until chicken and veggies are golden brown, about 30 minutes. If desired, change the temperature of the oven to a high broil and broil for the last 5 minutes to create a crispy top on the chicken. Serve immediately.
Nutrition
Serving: 1chicken breast and 1 cup vegetables | Calories: 346kcal | Carbohydrates: 36g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 566mg | Fiber: 9g | Sugar: 16g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11