Sheet Pan Chicken and Spring Vegetables with Lemon Sauce
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 lb asparagus, trimmed
- 1 bunch radishes, stemmed and halved lengthwise
- 1 (12-oz) pkg baby carrots, halved lenthwise (see Note)
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 (10-oz) pkg frozen green peas
- 1 (15-oz) container refrigerated Alfredo sauce
- 1 Tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 450°F. Arrange chicken, asparagus, radishes, and carrots on 2 greased large rimmed baking sheets. Drizzle with oil, and sprinkle with salt and pepper; spread in a single layer.
- Bake 20 to 25 minutes or until chicken is done and vegetables are browned and tender.
- Meanwhile, cook peas and Alfredo sauce according to package directions. Stir lemon juice and lemon zest into sauce.
- Stir peas into vegetable mixture on baking sheets. Serve with sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
496
|
496
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 43 | 43 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 961 | 961 |
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