Roasted Rosemary Chicken and Veggies

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Time: 45 minutes
Servings: 6

Ingredients

1 lb Brussels sprouts, trimmed & halved
1 cup cauliflower florets
1 cup broccoli florets
1 medium yellow onion, sliced
1 lemon, thinly sliced
4 Tbsp olive oil, divided
1 Tbsp chopped fresh rosemary
1/2 tsp black pepper
Non-stick cooking spray
5 cloves garlic, minced
1 1/2 Tbsp Dijon mustard
2 Tbsp low-sodium Worcestershire sauce
1 ½ lbs boneless, skinless chicken breasts, sliced

Preparation

1. Preheat oven to 450°F.

2. In a large bowl, add Brussels sprouts, cauliflower, broccoli, onion & lemon. Drizzle 3 Tbsp oil, rosemary & pepper over vegetables. Toss to combine.

3. Lightly coat a foil-wrapped sheet pan with cooking spray. Spread vegetables evenly on pan & roast 20-25 minutes.

4. In a small bowl, combine garlic, mustard, Worcestershire sauce & 1 Tbsp oil. Coat chicken with marinade & set aside.

5. Remove pan from oven, place chicken on sheet pan & roast another 12-15, until chicken is cooked through & Brussels sprouts are tender.

Tips

Serve with a whole-wheat dinner roll and a strawberry non-fat Greek yogurt parfait to make this a complete MyPlate meal!

Nutrition Facts

6 servings per recipe
Serving size	(299g)

Amount per serving
Calories

280

% Daily Value*
Total Fat 12g	15%
Saturated Fat 2g	10%
Trans Fat 0g
Cholesterol 85mg	28%
Sodium 230mg	10%
Total Carbohydrate 14g	5%
Dietary Fiber 5g	18%
Total Sugars 4g
Includes 0g Added Sugars	0%
Protein 30g
Vitamin D 0mcg	0%
Calcium 77mg	6%
Iron 2mg	10%
Potassium 956mg	20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Roasted Rosemary Chicken and Veggies

Preparation

Tips

Nutrition Facts

Try more recipes like this:

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