Marinated Italian Chicken Thighs
Parmesan-Roasted Broccoli and Tomatoes
Ingredients
- ½ cup olive oil vinaigrette
- 1 Tbsp Italian seasoning
- ½ tsp salt
- 4 cloves garlic, minced
- 2 lb boneless, skinless chicken thighs, trimmed
Instructions
- Combine all ingredients in a large zip-top plastic bag; seal bag, and chill 2 to 8 hours.
- Preheat oven to 450°F. Remove chicken from bag. Arrange chicken on a foil-lined rimmed baking sheet; drizzle with any remaining marinade.
- Bake 18 minutes or until chicken is done.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 1 pint grape tomatoes
- 5 Tbsp olive oil
- 1 tsp garlic salt
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together broccoli, tomatoes, oil, and garlic salt on a large rimmed baking sheet; spread in a single layer.
- Bake 10 minutes or until almost tender. Sprinkle with cheese; toss. Bake 5 minutes longer or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
260
|
185
|
445
|
| Fat (g) | 17 | 14 | 31 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 26 | 8 | 34 |
| Carb (g) | 0 | 9 | 9 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 266 | 348 | 614 |
| T. Sugs (g) | 0 | 2 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
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