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Sheet Pan Rosemary Chicken & Vegetables

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Rosemary chicken 4

 1 lb Boneless skinless chicken breasts, diced
 ½ cup Summer squash, chopped
 ½ cup Asparagus, chopped
 ½ cup Red bell pepper, chopped
 1 tbsp Olive oil
 3 Sprigs rosemary
1

Preheat the oven to 350F.

2

On a sheet pan, toss chicken, squash, asparagus, and bell pepper with olive oil to coat. Spread into an even layer. Top with rosemary sprigs.

Rosemary chicken 2

3

Transfer to the oven for 22-25 minutes, until chicken is cooked through and vegetables are tender.

Nutrition Facts

Serving Size 4 oz chicken + vegetables

Servings 4


Amount Per Serving
Calories 172.8
% Daily Value *
Total Fat 6.5g10%

Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 80mg27%
Sodium 55.4mg3%
Total Carbohydrate 2.6g1%

Dietary Fiber 1g4%
Sugars 1.5g
Protein 25.9g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.