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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

0 servings

Serving size

4 oz chicken + vegetables

Amount per serving
Calories172.8
% Daily Value *
Total Fat 6.5g9%

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

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

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.