Roasted Winter Vegetable and Chicken Panzanella
Ingredients
- ½ (16-oz) pkg halved Brussels sprouts
- ½ (16-oz) pkg peeled, cubed butternut squash
- 2 Tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp chopped fresh thyme
- 4 oz French bread, cut into 1-inch cubes
- 1 (8.4-oz) pkg spinach, cherry, almond, and blue cheese salad kit (such as Dole; see Note)
- 1 cup shredded rotisserie chicken (without skin)
Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, squash, 1½ Tbsp oil, salt, and pepper on a rimmed baking sheet.
- Bake 20 to 25 minutes, turning once, or until browned and almost tender. Sprinkle with thyme.
- Toss together ½ Tbsp oil and bread on a second baking sheet. Bake 5 to 8 minutes or until toasted.
- Meanwhile, prepare salad kit in a large bowl according to package directions. Stir in vegetable mixture, bread, and chicken.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
478
|
478
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 25 | 25 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 748 | 748 |
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