Tuscan chicken and veggies sheet pan dinner
Photo via Betty Crocker.com
Prep: 20 min
Total : 60 min
Servings: 4
Ingredients:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
4 boneless skinless chicken breasts (1 3/4 lb) Save $
4 plum (Roma) tomatoes, stemmed and halved lengthwise
2 medium zucchini, cut in 2-inch pieces
1 medium red bell pepper, cut in strips
1 cup thinly sliced red onion
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Steps:
- 1 Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- 2 In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
- 3 Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.
Nutrition Information
Nutrition Facts
Serving Size: 1 Serving
- Calories610
- Calories from Fat220
% Daily Value
Total Fat
- 25g
- 38%
- Saturated Fat 6g 31%
- Trans Fat 0g
- Cholesterol 135mg 44%
- Sodium
- 1190mg 50%
- Potassium
- 1410mg 40%
- Total Carbohydrate
- 36g 12%
- Dietary Fiber
- 9g
- 35%
- Sugars
- 8g
- Protein
- 61g
% Daily Value*:
- Vitamin A 40%
- Vitamin C 60%
- Calcium 35%
- Iron 35%
- *Via Betty Crocker.com
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