Oven-Roasted Chicken and Vegetables (Cooking for Two)

Oven-roasting enhances the natural flavors and color of vegetables. They pair perfectly with chicken.

  • prep time 10 min
  • total time 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 Green Giant® 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
  • 1 Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
  • 2 In 13x9-inch pan, arrange chicken and vegetables in single layer.
  • 3 Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    470
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    150mg
    150%;
    Sodium
    1110mg
    1110%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    4g
    4%
      Sugars
    6g
    6%
    ),
    Protein
    51g
    51%
    ;
    % Daily Value*:
    Vitamin A
    220%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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