Sheet Pan Tuscan Chicken & Vegetables
Cooking time25 min
Prep time10 min
Servers 4
Ingredients
- 1/4 cup Brummel & Brown® Spread
- 2 Tbsp. finely chopped sun-dried tomatoes
- 1 tsp. dried Italian seasoning
- 1 clove garlic, minced
- 4 medium red potatoes, cut into 1-in. pieces
- 2 large red and/or orange bell peppers, cored and sliced, (about 3 cups)
- 1 cup sliced onion
- 1 lb. boneless, skinless chicken breasts
- 2 tsp. balsamic glaze or balsamic vinegar
- 1 Tbsp. thinly sliced fresh basil leaves
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 425°.
- Combine Brummel & Brown® Spread, sun-dried tomatoes, Italian seasoning and garlic in small bowl. Toss potatoes with 1 Tbsp. Spread mixture and arrange on large baking sheet. Toss peppers and onions with 1 Tbsp. Spread mixture and arrange on baking sheet. Season chicken, if desired, with salt and pepper, then brush with remaining Spread mixture and arrange on baking sheet.
- Roast chicken and vegetables 25 minutes or until chicken is thoroughly cooked and vegetables are tender.
- Slice chicken and arrange on platter with vegetables. Drizzle with balsamic glaze and any pan drippings. Sprinkle with sliced basil.
