Roasted Chicken and Vegetables

Recipe

Roasted Chicken and Vegetables

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3.19 out of 5 stars
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47 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 tbsp.Hy-Vee Select olive oil
    1 tbsp.Hy-Vee chicken grill seasoning
    4(3 oz each) boneless, skinless chicken breasts
    1 lbs.Hy-Vee russet potatoes, scrubbed and cut into 1-inch cubes
    1 lbs.sweet potatoes, peeled and cut into 1-inch cubes
    1green bell pepper, seeded and cut into large chunks

    Directions

    1. Preheat oven to 425 degrees.
    2. Whisk together olive oil and grill seasoning in a small bowl.
    3. Place chicken breasts in an ungreased 9-by-13-inch baking pan. Place potatoes, sweet potatoes and green peppers around the chicken breasts. Pour the olive oil mixture evenly over the chicken and vegetables.
    4. Bake for 45 to 60 minutes or until internal temperature of chicken reaches 165 degrees and the potatoes are tender.

    Nutrition facts

    Servings

    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 55mg
    • Sodium: 530mg
    • Total Carbohydrates: 40g
    • Protein: 24g

    Daily Values

    0%
    Vitamin A 340%
    0%
    Vitamin C 110%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.