Gluten Free Living – 2018
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is absolutely mouthwatering. On top of that, this one-pan meal is really, really easy. E-A-S-Y! Basically, you layer chicken breasts on a sheet pan. Add whole red potatoes, baby carrots, sweet potato slices, asparagus and red onion pieces. Then a tasty Herb Vinaigrette is drizzled over the meat and veggies before baking. Grape tomatoes are added the last 30 minutes of baking time. This easy and sumptuous dinner is just wonderful.
I told the folks in our Friday night care group that I was going to make some kind of Roast Chicken dinner about a month ago. There are times when I wing it for meals, and other times I follow recipes. I decided to pull some ideas from a few different recipes and came up with this delicious combo meal. Over and over again, I heard how everyone loved the flavors of this chicken entree. One of the gals won’t eat asparagus unless I make it. She loves it roasted this way and I’ve made it several times in different recipes over the past year.
One of the nice things about this entree it’s a clean-eating recipe that’s healthy, low calorie and gluten free. It’s a hearty, satisfying, filling meal that tastes like a million bucks! Yet, it’s much lower in calories than many casseroles or other pasta-type entrees. If you enjoy roasted chicken and vegetable dinners, then Sheet Pan Chicken and Vegetables with Herb Vinaigrette is a marvelous option. Prepare yourself for a lick-smacking recipe that everyone will love.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is a totally delectable one-dish meal.
Drizzle a little more Herb Vinaigrette over top of the chicken and vegetables before serving and you will be licking your lips in no time.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette includes asparagus, carrots, sweet potatoes, red potatoes, grape tomatoes and red onions.
This tasty dinner is healthy, low calorie, clean eating and gluten free.
Here’s what I did.
I used these ingredients fore the sheet pan. The zip lock bags contain boneless chicken breasts that I had frozen and thawed for this use.
Cut the chicken breasts in half vertically. Place on two parchment paper-lined cookie sheets. Add peeled, sliced sweet potatoes, red bell pepper slices, asparagus, red potatoes, baby carrots and red onion quarters/pieces.
I used these ingredients for the Herb Vinaigrette.
Combine ingredients and stir well.
Drizzle Herb Vinaigrette over top of each pan of chicken and veggies. (I spread the ingredients between two cookie sheets). Bake at 350 for one hour.
Top partially baked cookie sheets with grape tomatoes. Bake an additional 30 minutes until chicken and veggies are cooked through.
Remove from oven and drizzle meat & veggies with the Herb Vinaigrette that’s in the bottom of the pan.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is such a yummy, wholesome dinner.
All of the veggies turned out so tasty with the Herb Vinaigrette drizzled over top.
Every bite is mouthwatering.
Here’s the recipe.
SHEET PAN CHICKEN AND VEGETABLES WITH HERB VINAIGRETTE
This is a terrific low calorie meal that’s so hearty and satisfying.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette will have your family salivating!
This easy roast chicken dinner is sensational.
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