Roasted Chicken & Vegetables
by Amber Gray //
August 7, 2014 
The main course of this meal is a one-pan, easy way to throw together dinner on a busy night.
Roasted Chicken & Vegetables
Yield:
4
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients
Roasted Chicken & Vegetables
- 1 1/2 cups broccoli, cauliflower and carrot mix, chopped
- 2 teaspoons (plus 1 tsp.) olive oil, divided
- 1 1/2 pound boneless, skinless chicken thighs, cut in 1 1/2-inch pieces
- 1/3 cup grated Parmesan cheese
- 1 lemon, juiced
Sunny Tropical Dessert
- 1/2 cup chopped pineapple
- 1 orange,, peeled, chopped
- 3 tablespoons 100% orange juice
- 2 tablespoons shredded coconut
- 2 tablespoons chocolate chips
- 2 tablespoons whipped cream
Instructions
Roasted Chicken & Vegetables
- Toss veggies with 2 tsp. oil. Lay single layer on baking sheet and bake 5 minutes. Remove from oven.
- Combine chicken and 1 tsp. oil. Move vegetables to one side of baking sheet and add chicken. Bake chicken and vegetables 10 minutes, or until chicken is cooked though.
- Sprinkle with cheese and lemon juice.
Sunny Tropical Dessert
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 718Total Fat: 44gCholesterol: 116mgSodium: 526mgCarbohydrates: 53gFiber: 11gProtein: 43g
