1) Pre-heat oven to 400. Process the veggies and chicken. Place raw chicken and veggies on a large sheet pan. If the pan is too full/crowded, the veggies will steam instead of roasting. So use 2 sheet pans if needed.
2) Drizzle the chicken and veggies with olive oil. Toss to coat. Sprinkle salt/pepper.
3) Bake for 20 minutes
4) Toss and bake for 10 minutes
5) Drizzle the BBQ Vinaigrette over everything and serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (42%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 275.2mg||9 %|
|Potassium 307mg||8 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 12.1g|
|Protein 1.4g||2 %|
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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: 114
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