Sheet Pan Rosemary Chicken
Chopped Kale Salad
Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 cup grape tomatoes
- ½ lb yellow squash, sliced
- 1½ cups whole mushrooms
- 1 red onion, cut into wedges
- 10 sprigs fresh rosemary
- 7 Tbsp olive oil, divided
- 2 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 4 cloves garlic, minced
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp chopped fresh rosemary
- ⅔ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Divide broccoli, tomatoes, squash, mushrooms, onion, and rosemary sprigs between 2 large rimmed greased baking sheets.
- Whisk together 5 Tbsp oil, mustard, vinegar, garlic, and ½ tsp each salt and pepper in a small bowl. Drizzle over vegetables; toss.
- Sprinkle chicken with chopped rosemary and ½ tsp each salt and pepper; drizzle with 2 Tbsp oil. Nestle chicken among vegetables.
- Bake 20 minutes; sprinkle with cheese. Bake 5 to 10 minutes longer or until vegetables are crisp-tender and chicken is done.
Side Dish Ingredients
- ⅓ cup olive oil mayonnaise
- 2 Tbsp water
- 2 Tbsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 6 cups finely chopped kale
- 2 cups finely chopped cabbage
Side Dish Instructions
- Whisk together mayonnaise, water, mustard, salt, and pepper in a large bowl. Add kale and cabbage; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
427
|
64
|
491
|
| Fat (g) | 26 | 5 | 31 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 38 | 1 | 39 |
| Carb (g) | 8 | 2 | 10 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 827 | 395 | 1222 |
| T. Sugs (g) | 5 | 0 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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