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Sheet Pan-Chicken and Fall Vegetables

1 Hour
15 Min Prep
1 Hr Cook
Healthy Living
Feed your family this Sheet Pan-Chicken and Fall Vegetables. This Sheet Pan-Chicken and Fall Vegetables includes sweet potatoes, Brussels sprouts and more.
What You Need
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4 servings
Original recipe yields 4 servings
1-1/2 lb. sweet potatoes (about 3), peeled, cut into 3/4-inch pieces
1/2 lb. Brussels sprouts, trimmed, cut lengthwise in half
1 small red onion, cut into 3/4-inch chunks
3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 tsp. garlic powder, divided
4 slices OSCAR MAYER Bacon, each cut into 4 pieces
4 boneless skinless chicken thighs (1 lb.)
1 tsp. coarsely chopped fresh rosemary
1 tsp. fresh thyme leaves
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Let's Make It
1
Heat oven to 425ºF.
2
Line 13x9-inch pan with foil; spray with cooking spray. Combine vegetables in large bowl. Add 1/2 cup dressing and 1/2 tsp. garlic powder; mix lightly. Spread onto bottom of prepared pan; top with bacon. Bake 20 min.
3
Place chicken in medium bowl. Add herbs, and remaining dressing and garlic powder; toss to evenly coat chicken with dressing mixture. Place in pan next to vegetables.
4
Bake 20 to 25 min. or until chicken is done (165°F). Serve with the vegetables.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 940mg
41%
Total Carbohydrates 51g
19%
Dietary Fibers 8g
29%
Sugars 18g
36%
Protein 24g
48%
Vitamin A
820%
Vitamin C
50%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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