Sheet Pan Chicken and Spring Vegetables with Lemon Sauce
Ingredients
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- ½ lb asparagus, trimmed
- ½ bunch radishes, stemmed and halved lengthwise
- ½ (12-oz) pkg baby carrots, halved lengthwise (see Note)
- 2 Tbsp olive oil
- ½ (10-oz) pkg frozen green peas
- ½ (15-oz) container refrigerated Alfredo sauce
- ½ Tbsp fresh lemon juice
- ¼ tsp lemon zest
Instructions
- Preheat oven to 450°F. Arrange chicken, asparagus, radishes, and carrots on a greased large rimmed baking sheet. Drizzle with oil, and sprinkle lightly 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 sheet. Serve with sauce. Divide mixture and sauce into 3 portions. Serve 2 portions. Refrigerate remaining portion up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
496
|
496
|
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