Chicken with Sage-Roasted Vegetables
4

Serves 4

Here you make extra roasted veggies, giving you enough to use in a second delicious meal. We recommend the Chicken and Roast Veggie Stew over Polenta.

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    Ingredients: 
    • 3 ( ounce) packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
    • 3 tablespoons 365 Everyday Value™ Extra Virgin Olive Oil
    • 2 teaspoons salt
    • 3/4 teaspoon freshly ground black pepper
    • 3 tablespoons chopped fresh sage leaves
    • 1 rotisserie chicken
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    Method: 

    Heat oven to 450°F. Place vegetables on a large baking sheet and toss with olive oil, salt and pepper. Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes. Stir in sage and cook 2 more minutes. Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.

    Nutritional Info: 
    Per Serving:410 calories (200 from fat), 22g total fat, 6g saturated fat, 145mg cholesterol, 1110mg sodium, 15g carbohydrate (4g dietary fiber, 8g sugar), 38g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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