Browse Recipe Categories or

Sheet Pan Rosemary Balsamic Chicken and Vegetables

Sheet Pan Rosemary Balsamic Chicken Vegetables Upfield
×

Sheet Pan Rosemary Balsamic Chicken and Vegetables

Add pizzazz to baked chicken with Dijon mustard, garlic, fresh rosemary and balsamic vinegar. Simple to prepare with just one sheet pan, it’s a complete and easy meal for a busy day.

This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   4   Serving Size   4oz Chicken Breast plus 1 ½ cups of potatoes and broccoli

  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced, fresh rosemary
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 12 ounces baby red potatoes, cut in bite size pieces, about 2 heaping cups
  • 12 ounces broccoli florets, about 4 cups
  • 4 tablespoons soybean oil margarine spread
  • 1 small red onion, sliced (optional)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
  2. Combine butter substitute spray or margarine, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 Tablespoons of mixture over chicken. Toss potatoes with 2 Tablespoons of mixture until evenly coated. Toss broccoli and red onion (if using) with remaining mixture until evenly coated.
  3. Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
  4. Transfer to serving platter and drizzle with any pan juices.

Nutrition Facts

Sheet Pan Rosemary Balsamic Chicken and Vegetables
CaloriesCalories
190 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 190
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 1.5 g
Cholesterol 20 mg
Sodium 340 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Sugars 4 g
Protein 11 g

Dietary Exchanges
1 starch, 1 vegetable, 3 lean meat

 

Add pizzazz to baked chicken with Dijon mustard, garlic, fresh rosemary and balsamic vinegar. Simple to prepare with just one sheet pan, it’s a complete and easy meal for a busy day.

This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Sheet Pan Rosemary Balsamic Chicken and Vegetables
CaloriesCalories
190 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
4g Per Serving
×
Calories 190
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 1.5 g
Cholesterol 20 mg
Sodium 340 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Sugars 4 g
Protein 11 g

Dietary Exchanges
1 starch, 1 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   4oz Chicken Breast plus 1 ½ cups of potatoes and broccoli

  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced, fresh rosemary
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 12 ounces baby red potatoes, cut in bite size pieces, about 2 heaping cups
  • 12 ounces broccoli florets, about 4 cups
  • 4 tablespoons soybean oil margarine spread
  • 1 small red onion, sliced (optional)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
  2. Combine butter substitute spray or margarine, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 Tablespoons of mixture over chicken. Toss potatoes with 2 Tablespoons of mixture until evenly coated. Toss broccoli and red onion (if using) with remaining mixture until evenly coated.
  3. Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
  4. Transfer to serving platter and drizzle with any pan juices.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.