Try this Sheet Pan Chicken & Rainbow Vegetables recipe, or contribute your own.
Suggest a better description- Preheat the oven to 400*
- Line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.
- In bowl place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with olive oil. Add lemon juice, Italian seasoning, garlic powder, onion powder, salt and pepper. Toss to coat.
- Transfer the chicken and vegetable mixture to the sheet pan and spread everything into thin layer and stirring it a bit if needed.
- Bake 15 to 20 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy.
- Sprinkle with Parmesan.
NUTRITIONAL INFORMATION
SERVING: About 2 cups
CALORIES: 394 kcal
CARBOHYDRATES: 23g
PROTEIN: 39g
FAT: 16g
SATURATED FAT: 3g
CHOLESTEROL: 96mg
FIBER: 7g
SUGAR: 7g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 202 | ||
Calories from Fat: 80 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 43.1mg | 13 % | |
Sodium 411.8mg | 14 % | |
Potassium 834.7mg | 22 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 9g | ||
Protein 19.1g | 27 % | |
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: 202
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