Sheet Pan Rosemary Chicken and Vegetables
Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 pints grape tomatoes
- 3 yellow squash, sliced
- 2 (8-oz) pkg baby portobello mushrooms
- 1 large red onion, cut into wedges
- 10 sprigs fresh rosemary
- 6 Tbsp olive oil, divided
- 2 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 3 cloves garlic, minced
- 1½ lb boneless, skinless chicken thighs
- 2 Tbsp chopped fresh rosemary
- 2 tsp dried oregano
- 3 Tbsp freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Divide broccoli, tomatoes, squash, mushrooms, onion, and rosemary sprigs between 2 large rimmed baking sheets lined with foil; spread in an even layer.
- Whisk together ¼ cup oil, mustard, vinegar, ½ tsp each salt and pepper, and garlic in a small bowl. Drizzle over vegetables; toss.
- Sprinkle chicken with chopped rosemary, oregano, and ½ tsp each salt and pepper; drizzle with 2 Tbsp oil. Nestle chicken into vegetables.
- Bake 25 to 30 minutes or until vegetables are crisp-tender and chicken is done, sprinkling with cheese after 20 minutes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
379
|
379
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 32 | 32 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 738 | 738 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
