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Sheet pan supper: Roast chicken and vegetables
- prep: 10 min
- cook: 30 min
- total: 40 min
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SaveIngredients
- 3 bone-in, skin-on chicken breasts
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- salt and pepper
- 2 tablespoons olive oil
- 3 medium zucchini cut into 1 inch pieces
- 4 roma tomatoes cut into quarters
- 12 ounces baby portabello mushrooms, stems removed and quartered
- 1 onion, cut into quarters
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 208 % Daily Value *
- Total Fat: 14 g 21.23%
- Saturated Fat: 3 g 14.61%
- Trans Fat: 0 g %
- Cholesterol: 56 mg 18.56%
- Sodium: 57 mg 2.39%
- Calcium: 18 mg 1.77%
- Potassium: 313 mg 8.93%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.98%
- Zinc: 0 mg 0%
- Total Carbohydrate: 2 g %
- Dietary Fiber: 1 g 2.58%
- Sugar: 1 g
- Protein: 19 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 9.73%
- Vitamin C 11.32%
- Vitamin D 3.48%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
