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Oven Roasted Chicken and Vegetables

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Chicken

Yield: 5

Serves:

Ingredients

  • roasted, cooked meat from - or rotisserie chickcen, (about 3 cups)
  • 2 cups fresh baby carrots
  • 2 cups frozen potato wedges
  • 1 cup green beans (fresh or frozen)
  • 1 cup frozen bell pepper and onion stir fry
  • 1 cup grape tomatoes
  • 1 12 tbsp olive oil
  • 12 tsp herb seasoning (no salt added)

Directions

  1. Preheat oven to 475 degrees.
  2. In a large bowl, toss carrots, potatoes, green beans, bell pepper and onion stir-fry, tomatoes, olive oil, and seasonings.
  3. In a 15x10x1 inch pan, arrange chicken and vegetables.
  4. Roast uncovered 20-25 minutes or until vegetables are crispy tender and chicken is hot.

Amount Per Serving (5)

  • Calories: 270
  • Protein: 29
  • Sugar: 5
  • Carbohydrate: 20
  • Fat: 8
  • Cholesterol: 70
  • Sodium: 125
  • Fiber: 2
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