Sheet Pan Chicken with Spring Vegetables
Pesto-Mozzarella Couscous
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 (12-oz) pkg broccoli florets
- 1 (12-oz) pkg sliced bell peppers and onion medley
- 1 (12-oz) pkg rainbow baby carrots (or use other carrots)
- 1 lb zucchini, cut into 1-inch-thick slices
- ¼ cup olive oil
- 1 Tbsp Montreal steak seasoning
Instructions
- Preheat oven to 450°F. Toss together all ingredients in a large bowl. Divide between 2 large rimmed baking sheets coated with cooking spray; spread in a single layer.
- Bake 15 to 20 minutes or until chicken is done and vegetables are browned and tender.
Side Dish Ingredients
- 1¼ cups whole wheat Israeli (pearl) couscous
- ⅓ cup pesto
- 1 (8-oz) pkg small fresh mozzarella cheese balls (ciliegini; such as Bel Gioioso)
Side Dish Instructions
- Cook couscous according to package directions.
- Toss together couscous, pesto and cheese in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
324
|
290
|
614
|
| Fat (g) | 13 | 15 | 28 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 37 | 12 | 49 |
| Carb (g) | 13 | 28 | 41 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 497 | 104 | 601 |
Quick & Healthy Meal Plan
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