Try this Sheet Pan - BBQ Chicken and Veggie - Brooke Bialas recipe, or contribute your own.
Suggest a better description1) 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.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 114 | ||
Calories from Fat: 48 (42%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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