Oven-Roasted Chicken and Vegetables

Prep 10 min
Total 35 min
Ingredients 8
Servings 4

Ingredients

2: cups ready-to-eat baby-cut carrots, cut in half lengthwise

2: cups frozen potato wedges with skins (from 24-oz bag)

1: cup frozen whole green beans (from 14-oz bag)

1: cup frozen bell pepper and onion stir-fry (from 1-lb bag)

1: cup grape tomatoes

3: tablespoons olive or vegetable oil

1/2: teaspoon seasoned salt

1: deli rotisserie chicken (2 to 2 1/2 lb), cut into pieces

Steps

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1

Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
2

In 15x10x1-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.

Notes

Tips

Expert Tips

Rotisserie chickens are often available in flavors. Choose any flavor for this recipe, or use an unseasoned chicken if you like.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 30%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 110mg; 36%
Sodium: 820mg; 34%
Potassium: 1130mg; 32%
Total Carbohydrate: 27g; 9%
Dietary Fiber 6g 22% Sugars 6g
Protein: 39g

% Daily Value*:

Vitamin A: 240%; 240%
Vitamin C: 35%; 35%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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