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Oven-Roasted Chicken and Vegetables
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-
Prep
10
min
-
Total
35
min
-
Servings
4
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Ingredients
-
2
cups ready-to-eat baby-cut carrots, cut in half lengthwise
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2
cups frozen potato wedges with skins (from 24-oz bag)
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1
cup frozen whole green beans (from 14-oz bag)
-
1
cup frozen bell pepper and onion stir-fry (from 1-lb bag)
-
1
cup grape tomatoes
-
3
tablespoons olive or vegetable oil
-
1/2
teaspoon seasoned salt
-
1
deli rotisserie chicken (2 to 2 1/2 lb), cut into pieces
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Steps
-
1
Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
-
2
In 15x10x1-inch pan, arrange chicken and vegetables in single layer.
-
3
Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.
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-
Rotisserie chickens are often available in flavors. Choose any flavor for this recipe, or use an unseasoned chicken if you like.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 440
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 36%
- Sodium
- 820mg
- 34%
- Potassium
- 1130mg
- 32%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 6g
- 22%
- Sugars
- 6g
- Protein
- 39g
- Vitamin A
- 240%
- 240%
- Vitamin C
- 35%
- 35%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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