Oven-roasting enhances the natural flavors and color of vegetables. They pair perfectly with chicken.
Oven-Roasted Chicken and Vegetables (Cooking for Two)
- Prep Time 10 min
- Total 35 min
- Ingredients 8
- Servings 2
Ingredients
- 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
- 1 cup frozen potato wedges with skins
- 1/2 cup frozen whole green beans
- 1/2 cup frozen bell pepper and onion stir-fry
- 1/2 cup grape tomatoes
- 1 1/2 tablespoons olive or vegetable oil
- 1/4 teaspoon seasoned salt
- 2 1/2 cups deli rotisserie chicken, cut into pieces
Instructions
-
Step1Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
-
Step2In 13x9-inch pan, arrange chicken and vegetables in single layer.
-
Step3Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.
Nutrition
470
Calories
23g
Total Fat
51g
Protein
15g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 210
- Total Fat
- 23g
- 35%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 0g
- Cholesterol
- 150mg
- 50%
- Sodium
- 1110mg
- 46%
- Potassium
- 760mg
- 22%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 6g
- Protein
- 51g
% Daily Value*:
- Vitamin A
- 220%
- 220%
- Vitamin C
- 10%
- 10%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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