Preheat oven to 425 degrees
Whisk marinade ingredients together (items 2-8). Pat chicken dry and place in zip lock bag with marinade. Flatten chicken with meat tenderizer. Prepare large sheet pan (with sides) by lightly coating with oil. Chop vegetables so they are in uniform sizes. Arrange vegetables on sheet pan. Drizzle with oil and sprinkle with salt and pepper. Chop bacon into 1-inch pieces and arrange randomly on the vegetables. Place chicken pieces on top of the vegetables and drizzle everything with the remaining marinade.
Bake at 425 degrees for 30 minutes or until chicken registers at at least 165 degrees on a meat thermometer.
Garnish with freshly shredded Parmesan and fresh herbs.
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 68.4mg||21 %|
|Sodium 188.5mg||7 %|
|Potassium 1807mg||48 %|
|Total Carbohydrate 71.2g||21 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 61.3g|
|Protein 34.6g||49 %|
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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: 469
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