Picnic

Roasted summer vegetables and chicken is for Dinner.

Roasted summer vegetables and chicken takes 20 minutes to prepare.

Roasted summer vegetables and chicken takes 50 minutes to cook.

Roasted summer vegetables and chicken makes 6 servings.

The ingredients for Roasted summer vegetables and chicken are:

Carrots, raw, 1 cup, chopped
Sweet Potato, with skin, 1 large, cubed
Assorted other potatoes, with skin, about 2 cups worth when cubed (3-4 med. to large)
Summer Squash, 1.5 cup, sliced thick
Onions, raw, 1 cup, chopped
Chicken, Trader Joe?s Breast Tenderloins, 6 tenderloins, raw
Rosemary, a few sprigs
Pepper, black, 2 tsp
Salt, 1 tsp
Fresh Garlic, 4 tsp
Olive Oil, 1 tbsp
Balsamic Vinegar, 3 tbsp
Sweet Corn, Fresh, 2 small ears, kernels only

Here is how you make Roasted summer vegetables and chicken:

Toss all together in a large roasting pan, cover with foil and bake at 400 F for 30 mins, mix/toss again, then cook another 15-30 mins, until desired tenderness (potatoes cook slowest)Serving Size: 6 entree sized bowls, 8 if as a sideNumber of Servings: 6Recipe submitted by SparkPeople user KATIE123080.

The nutritional information for Roasted summer vegetables and chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.8

• Total Fat: 3.1 g
• Cholesterol: 8.3 mg
• Sodium: 517.3 mg
• Total Carbs: 47.4 g
• Dietary Fiber: 6.5 g
• Protein: 15.3 g

The dietary needs meet for Roasted summer vegetables and chicken is Low Fat