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Oven-Roasted Chicken and Vegetables (Cooking for Two)

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By Pillsbury Kitchens
Updated Aug 18, 2011
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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
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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

  • Step 
    1
    Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
  • Step 
    2
    In 13x9-inch pan, arrange chicken and vegetables in single layer.
  • Step 
    3
    Roast 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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