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Oven-Roasted Chicken and Vegetables (Cooking for Two)

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Oven-Roasted Chicken and Vegetables (Cooking for Two)
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 2
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Oven-roasting enhances the natural flavors and color of vegetables. They pair perfectly with chicken.

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

Directions

  • 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.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
210
)
Daily Value
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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