Add pizzazz to baked chicken with Dijon mustard, garlic, fresh rosemary and balsamic vinegar. Simple to prepare with just one sheet pan, it’s a complete and easy meal for a busy day.
This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.
Sheet Pan Rosemary Balsamic Chicken and Vegetables
Calories190 Per Serving
Protein11g Per Serving
Fiber4g Per Serving
|Total Fat||8.0 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||3.0 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||4 g|
1 starch, 1 vegetable, 3 lean meat
2 teaspoons Dijon mustard
2 teaspoons minced, fresh rosemary
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
4 (4 ounces each) boneless, skinless chicken breasts
12 ounces baby red potatoes, cut in bite size pieces, about 2 heaping cups
12 ounces broccoli florets, about 4 cups
4 tablespoons soybean oil margarine spread
1 small red onion, sliced (optional)
Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
Combine butter substitute spray or margarine, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 Tablespoons of mixture over chicken. Toss potatoes with 2 Tablespoons of mixture until evenly coated. Toss broccoli and red onion (if using) with remaining mixture until evenly coated.
Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
Transfer to serving platter and drizzle with any pan juices.