One Pan Chicken & Roasted Veggies
Servings: 4 servings
Calories: 154kcal
Ingredients
- 1 lb boneless, skinless chicken breast tenders cut into 1" pieces
- 1 each red and yellow bell pepper, cut into strips
- 1 small red onion, cut into strips
- 1 cup grape tomatoes
- 2 tbsp Italian seasoning
- 2 tbsp sun dried tomatoes reserve 2 tsp oil but rinse the tomatoes off
Instructions
- Heat oven to 475F.
- Toss all the ingredients together and allow the seasoning to coat the chicken and veggies (using a little oil from the sun dried tomatoes to adhere seasoning).
- Spread the ingredients out to one layer on a large baking sheet or baking stone. Use two sheets if you don't have one large enough that you have only one layer. Tent loosely with foil.
- Place in oven and let roast for 20 minutes. Remove pan from oven and remove foil. Reposition the chicken and veggies. Return to oven for 10 more minutes. Remove from oven, let cool and serve.
Nutrition
Serving: 4oz | Calories: 154kcal | Carbohydrates: 5g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 141mg | Potassium: 666mg | Fiber: 2g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg