Oven Roasted Chicken with Vegetables

Ingredients

• Skinless bone-in chicken breasts, 4 (~1.5 pounds)

• Onion, yellow, 1 medium, chopped

• Garlic, 2 cloves, minced

• Carrots, 1 pound, peeled and julienned

• Broccoli, fresh, 2 cups

• Bell Pepper, 1, sliced

• Olive Oil, 1 Tablespoon

• Balsamic Vinegar, 2 Tablespoons

• Fresh Rosemary, ¼ cup chopped

• Sea Salt and Pepper, to taste

Directions

1. Preheat oven to 425 F.
2. Season chicken breasts lightly with salt and pepper and set aside.
3. Spray a sheet pan with cooking spray (or use parchment paper for easier clean up).
4. Toss vegetables in a large bowl with olive oil, vinegar, rosemary, salt and pepper.
5. Spread vegetable medley on tray and top with chicken.
6. Cook at 425 for 50 minutes or until chicken tests done (165 F), stirring 1-2 times during cooking to prevent burning.
7. Remove from oven and let rest 5-10 minutes.
8. Divide vegetables to 4 plates and top each with 1 chicken breast to serve.

Courtesy of:

Elizabeth Michaels

Nutrition Facts

Servings Per Recipe: 4

Serving Size: 1 Chicken Breast and 1/4 Vegetable Medley
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Amount Per Serving 

Calories 363

Total Fat 9 g

Saturated Fat 2 g
Cholesterol 127 mg
Sodium 560 mg

Total Carbohydrate 19 g
Dietary Fiber 6 g
Sugars 9 g

Protein 49 g