- Serves 4 servings
- Prep Time 10 mins
- Cook Time 25 mins
Ingredients
- 4 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread
- 2 tsp. Dijon mustard
- 2 tsp. minced fresh rosemary leaves
- 1 clove garlic
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 2 Tbsp. 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
Directions
Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
Combine I Can’t Believe It’s Not Butter!® Original Spread, 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 with remaining mixture until evenly coated.
Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
Transfer to serving platter and drizzle with any pan juices.
Nutritional Facts
- Serving Size 1 serving
- Calories 190
- Total Fat 8g
- Saturated Fat 2.5g
- Trans Fat 0g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 1.5g
- Cholesterol 20mg
- Sodium 340mg
- Total Carbs 20g
- Dietary Fiber 4g
- Sugars 4g
- Protein 11g
- Vitamin D 0mcg
- Calcium 56mg
- Iron 2mg
- Potassium 777mg
- Omega-3 .13g
- Omega-6 .18g
