1 lb Boneless skinless chicken breasts, diced
½ cup Summer squash, chopped
½ cup Asparagus, chopped
½ cup Red bell pepper, chopped
1 tbsp Olive oil
3 Sprigs rosemary
1
Preheat the oven to 350F.
2
On a sheet pan, toss chicken, squash, asparagus, and bell pepper with olive oil to coat. Spread into an even layer. Top with rosemary sprigs.
3
Transfer to the oven for 22-25 minutes, until chicken is cooked through and vegetables are tender.
Nutrition Facts
4 servings
4 oz chicken + vegetables
- Amount per serving
- Calories172.8
- % Daily Value *
- Total Fat 6.5g9%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 55.4mg3%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 1g4%
- Total Sugars 1.5g
- Protein 25.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 lb Boneless skinless chicken breasts, diced
½ cup Summer squash, chopped
½ cup Asparagus, chopped
½ cup Red bell pepper, chopped
1 tbsp Olive oil
3 Sprigs rosemary
Directions
1
Preheat the oven to 350F.
2
On a sheet pan, toss chicken, squash, asparagus, and bell pepper with olive oil to coat. Spread into an even layer. Top with rosemary sprigs.
3
Transfer to the oven for 22-25 minutes, until chicken is cooked through and vegetables are tender.