Italian Roasted Chicken and Veggie Toss

This dinner recipe is packed full with carrots, onion, mushrooms, zucchini, sweet pepper, and chicken.

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups greens + 1 cup chicken mixture
  • Prep: 25 mins
  • Roast: 50 mins 375°F

Italian Roasted Chicken and Veggie Toss

Directions

  1. Preheat oven to 375 degrees F. Coat a shallow roasting pan with cooking spray. Arrange chicken, skin sides up, in one half of prepared pan. In other half of pan arrange carrots and onion. Roast 25 minutes.
  2. Add mushrooms, zucchini, and sweet pepper to carrots and onion. Drizzle chicken and vegetables with 2 Tbsp. of the oil and sprinkle with salt and black pepper.
  3. Roast 25 minutes more or until chicken is done (170 degrees F) and vegetables are tender. Set chicken aside until cool enough to handle. Transfer vegetables to a bowl.
  4. Remove and discard chicken skin and bones. Shred chicken using two forks. Add chicken and any juices in pan to vegetables; toss. In a small bowl whisk together remaining 1 Tbsp. oil, vinegar, and Italian seasoning. Drizzle over chicken mixture; toss to coat.
  5. Arrange salad greens on a platter. Spoon chicken mixture over greens and sprinkle with cheese.

From the Test Kitchen

Versatile Veggie

Use any combination of 8 cups torn fresh salad greens as a bed for this dish.

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Nutrition Facts (Italian Roasted Chicken and Veggie Toss)

  • Per serving:
  • 219 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 51 mg chol. ,
  • 217 mg sodium ,
  • 10 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 22 g pro.
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