Sheet Pan Chicken with Broccoli and Carrots
Ingredients
- ½ (12-oz) pkg rainbow baby carrots (or use other carrots)
- 2 Tbsp avocado oil (or use olive oil)
- 1½ Tbsp jarred minced garlic
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp whole-grain mustard
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp pepper
- ¾ lb chicken cutlets (about 2 cutlets)
- 1 (12-oz) pkg broccoli florets
Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating.
- Halve any large carrots. Stir together all ingredients except chicken and broccoli in a bowl. Add chicken and broccoli; toss. Arrange in an even layer on preheated baking sheet.
- Bake 20 to 25 minutes or until chicken is done and vegetables are tender.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
480
|
480
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 45 | 45 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 889 | 889 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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