Sheet Pan Chicken & Veggies - Nutrition To Fit
Sheet Pan Chicken & Veggies - Nutrition To Fit
Sheet Pan Chicken & Veggies - Nutrition To Fit
free from: gluten, dairy, soy, fish, shellfish, tree nuts, peanuts, eggs
Ingredients
8 cups chopped vegetables I used grape tomatoes, broccoli florets, bell pepper, summer
squash
2 pounds boneless, skinless chicken breast chopped into 1" pieces
1/4 cup olive oil or other oil
1 tsp garlic powder
2 tsp oregano
1 tsp basil dried
1/2 tsp salt
1 tsp pepper
Instructions
1. Preheat oven to 450 degrees. Line a sheet pan with foil for easier clean up.
2. Place all chopped chicken and vegetables on the sheet pan. Top with olive oil and spices,
and toss to combine.
3. Bake for 20 minutes, or until chicken reaches an internal temperature of 165 degrees.
4. Make ahead tip: Chop all vegetables and chicken and place in a large resealable bag or
container with the olive oil and spices. Can be stored in the refrigerator overnight.
Notes
Nutrition information will vary based on which vegetables are used.
Nutrition
Calories: 342kcal | Carbohydrates: 32g | Protein: 32g | Fat: 10g | Saturated Fat: 1g | Cholesterol:
72mg | Sodium: 352mg | Potassium: 925mg | Fiber: 9g | Vitamin A: 12050IU | Vitamin C: 26mg |
Calcium: 69mg | Iron: 2.8mg
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