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20 Minute Healthy Chicken Sheet Pan Dinner with Roasted Root Vegetables and Broccoli
ALLY'S COOKING(1)Yummly User: "You may want to put salt and pepper after marinati…" Read More
11Ingredients
30Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. chicken (1 or 2 small, ¼" thick boneless skinless chicken breasts)
- 1 carrot (peeled and sliced into ¼" thick rounds)
- 1 parsnip (peeled and sliced into ¼" thick rounds)
- 1 cup broccoli florets
- 1 Tbsp. canola oil
- 1 Tbsp. balsamic vinegar (or any other type of vinegar would be good too!)
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. italian seasoning (dried)
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Directions
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium630mg26% |
| Potassium310mg9% |
| Protein7g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C45% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 5 years ago
You may want to put salt and pepper after marinating the ingredients. I would recommend pacing them on a baking sheet and then put the salt and pepper on top. that way is not too salty or peppery. Other than that, great flavor and super easy to make.