Preheat oven to 425. Spray large roasting pan with olive oil nonstick spray. Combine remaining ingredients and toss to coat.
Bake, stirring occasionally, until veggies are tender and chicken is cooked through, about 50 minutes.
Serving: 2 pieces chicken and 3/4 cup Veggies
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4|
|Calories from Fat: 470 (54%)|
|Amt Per Serving||% DV|
|Total Fat 52.2g||70 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 252mg||78 %|
|Sodium 267.8mg||9 %|
|Potassium 1357.8mg||36 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 25.7g|
|Protein 66.5g||95 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 863
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