Ingredients
- 2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
- 2 cups frozen potato wedges with skins (from 24-oz bag)
- 1 cup frozen whole green beans
- 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 lb), cut into pieces
How to Make It
- Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
- In 1531031-inch pan, arrange chicken and vegetables in single layer.
- Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 440 kcal Calories from Fat: 180 kcal |
|
% Daily Value*
|
| Total Fat 20 g 57% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Cholesterol 110 mg 37% |
Sodium 820 mg 14% |
carbohydrates 27 g 21% |
Dietary Fiber 6 g 16% |
Protein 39 g 78% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |