Sheet Pan Chicken with Broccoli and Carrots
Ingredients
- 2 (12-oz) pkg rainbow baby carrots (or use other carrots)
- ¼ cup olive oil
- 5 cloves garlic, minced
- 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
|
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