Chicken with Sage-Roasted Vegetables
Serves 4
Time 30 min
Here you make extra roasted veggies, giving you enough to use in a second delicious meal. We recommend the Chicken and Roast Veggie Stew over Polenta.
Special Diets:
Ingredients
- 3 packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
- 3 tablespoons 365 Everyday Value® Extra-Virgin Olive Oil
- 2 teaspoons fine sea salt
- 3/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh sage leaves
- 1 rotisserie chicken
Method
Preheat the oven to 450°F.
Place vegetables on a large baking sheet and toss with oil, salt and pepper.
Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes.
Stir in sage and cook 2 more minutes.
Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.
Nutritional Info:
Per serving: 410 calories (200 from fat), 22g total fat, 6g saturated fat, 145mg cholesterol, 1110mg sodium, 15g carbohydrates (4g dietary fiber, 8g sugar), 38g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
- 3 tablespoons 365 Everyday Value® Extra-Virgin Olive Oil
- 2 teaspoons fine sea salt
- 3/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh sage leaves
- 1 rotisserie chicken