Sheet Pan Chicken with Spring Vegetables
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 (12-oz) pkg broccoli and carrots (see Note)
- ½ small red onion, cut into wedges
- 1 zucchini, cut into 1-inch-thick slices
- 2 Tbsp olive oil
- 1 tsp Montreal steak seasoning
Instructions
- Preheat oven to 450°F. Toss together all ingredients in a large bowl. Spread in an even layer on a rimmed baking sheet coated with cooking spray.
- Bake 15 to 20 minutes or until chicken is done and vegetables are browned and tender.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
396
|
396
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 42 | 42 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 510 | 510 |
Low Fat Meal Plan
This recipe selected from the eMeals Low Fat Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
