Sheet Pan Chicken with Broccoli and Carrots
Ingredients
- 2 (12-oz) pkg rainbow baby carrots (or use other carrots)
- ¼ cup avocado oil (or use olive oil)
- 3 Tbsp jarred minced garlic
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp whole-grain mustard
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 2 lb chicken cutlets (about 6 cutlets)
- 2 (12-oz) pkg broccoli florets
Instructions
- Preheat oven to 425°F. Place 2 large rimmed baking sheets in oven while preheating.
- Cut any large carrots in half. Stir together all ingredients except chicken and broccoli in a bowl. Add chicken and broccoli; toss. Arrange in an even layer on preheated baking sheets.
- Bake 20 to 25 minutes or until chicken is done and vegetables are tender.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
366
|
366
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 39 | 39 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 683 | 683 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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