Italian Roasted Chicken And Vegetable Salad Recipe
Recipe By Better Homes and Gardens
This one pan chicken and veggie salad gets big flavor thanks to roasting the vegetables and starting with bone-in, skin-on chicken. Cooking with the skin on seals in all the extra flavor, but take it off before serving to keep this mediterranean salad recipe below 300 calories per serving.
4.9
29 Rating -
Rate
Non Vegdiet
1hr 15minstotal
25minsPrep
50minsCook
1hr 15m.total
25m.Prep
50m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Italian Roasted Chicken And Vegetable Salad Recipe
- As required Nonstick cooking spray
- 0.33 Bone in chicken breast halves
- 0.08 cup Peeled fresh baby carrots
- 0.17 Medium onion, cut into 8 wedges
- 0.17 inch 1 small zucchini, cut into chunks
- 0.17 cup Fresh mushrooms, halved
- 0.17 inch 1 medium red or green sweet pepper, cut into chunks
- 1/2 tablespoon Olive oil
- 1/25 teaspoon Salt
- 1/25 teaspoon Black pepper
- 0.33 tablespoon Balsamic vinegar
- 0.17 teaspoon Dried italian seasoning, crushed
- 1.33 cup Mixed salad greens
- 1/25 cup Shredded parmesan cheese
Nutrition
value
value
96
calories per serving
7 g Fat3 g Protein4 g Carbs2 g FiberOther
Current Totals
- Fat7g
- Protein3g
- Carbs4g
- Fiber2g
MacroNutrients
- Carbs4g
- Protein3g
- Fiber2g
Fats
- Fat7g
Vitamins & Minerals
- Calcium64mg
- Iron1mg
- Vitamin A523mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B920mcg
- Vitamin B12< 1mcg
- Vitamin C11mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium22mg
- Manganese< 1mg
- Phosphorus55mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens