Sheet Pan Rosemary Balsamic Chicken And Vegetables
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content

FREE recipes and content delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Sheet Pan Rosemary Balsamic Chicken And Vegetables

Sheet Pan Rosemary Balsamic Chicken And Vegetables

Sheet Pan Rosemary Balsamic Chicken And Vegetables

Be the first to rate this

Has average rating

Total rating count

  • Preparation TimePrep time
    10 min
  • Ready In TimeReady in time
    35 min
  • ServingsServings
    4
  • DifficultyDifficulty
    Easy

Ingredients

  • 4 tablespoons I Can’t Believe It’s Not Butter!® Original Spread ICBINB Original
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced fresh rosemary
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 4 (4 ounces each) skinless boneless chicken breasts
  • 12 ounces baby red potatoes, cut in bite size pieces (about 2 heaping cups)
  • 1 small red onion, sliced (optional)
  • 12 ounces broccoli florets (about 4 cups)

Nutritional guidelines (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

  1. Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
  2. Combine I Can't Believe It's Not Butter! Spread, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 tablespoons of mixture over chicken. Toss potatoes and onion (if using) with 2 tablespoons of mixture until evenly coated. Toss broccoli with remaining mixture until evenly coated.
  3. Arrange chicken and vegetables on 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.

How would you rate this recipe ?