Italian sheet pan chicken
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked boneless skinless chicken breast
20¾ oz, prepare chicken from the basic roasted chicken recipe
Italian seasoning
½ tsp(s)
Uncooked baby broccoli
8 oz, 1 bunch
Grape tomatoes
1 cup(s)
Cremini mushrooms
6 oz, halved
Fat free ready-to-eat polenta (in tube)
4 slice(s), 4 x (1.25-cm [½-in]-thick)
Italian seasoning
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Cooking spray
8 spray(s)
Instructions
1
Prepare chicken for Basic roasted chicken breast, placing chicken on one side of prepared baking sheet. Sprinkle chicken with 2 ml (½ tsp) dried Italian seasoning.
2
Place 1 bunch broccolini (225 g [8 oz]), 250 ml (1 cup) grape tomatoes, and 170 g [6 oz] halved cremini mushrooms on other side of baking sheet. Place 4 (1.25-cm [½-in]-thick) slices plain polenta from tube alongside. Spray vegetables and polenta with nonstick spray; sprinkle vegetables and polenta with2 ml (½ tsp) Italian seasoning, 2 ml (½ tsp) salt, and 1 ml (¼ tsp) black pepper. Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
3
Serving size: 1 chicken breast (skin discarded), about 3/4 cup vegetables, and 1 slice polenta
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