One Pan Roasted Veggies & Chicken (n1)
by Tanvi Parikh
Macros
- Total calories
- 524
- Protein
- 28 g
- Carbs
- 50 g
- Fat
- 25 g
- Fiber
- 9 g
- Sugar
- 10 g
- Cholesterol
- 104 mg
- Sodium
- 741 mg
- Potassium
- 1785 mg
- Vitamin A
- 3125 IU
- Vitamin C
- 150 mg
- Calcium
- 84 mg
- Iron
- 4 mg
- Vitamin D
- 2 IU
- Vitamin B12
- 0.6 µg
- Magnesium
- 117 mg
- Zinc
- 4 mg
Serves 1
Ingredients
- 113 g Chicken Drumsticks
- 1 Yellow Potato (medium, chopped)
- ¾ Zucchini (medium, chopped)
- ½ Red Bell Pepper (chopped)
- ½ cup Green Beans
- 1 tbsp Extra Virgin Olive Oil
- 1½ tsp Italian Seasoning
- ½ tsp Paprika
- ¼ tsp Sea Salt
Steps
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Place the chicken in the center of the baking sheet and arrange the chopped potatoes, zucchini, bell pepper, and green beans in a single layer around the chicken. Drizzle oil over chicken and veggies then add the Italian seasoning, paprika and sea salt. Using your hands, toss or rub the spices evenly all over the veggies and the chicken.
Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Divide equally between plates and serve.
Tips
- Vegetable Prep: To ensure your vegetables cook evenly, be sure to slice them into roughly the same sized pieces.
- Leftovers: Store in an airtight container in the fridge up to 3 days.