Italian sheet pan chicken
Uncooked boneless skinless chicken breast
20¾ oz, prepare chicken from the basic roasted chicken recipe
8 oz, 1 bunch
6 oz, halved
Fat free ready-to-eat polenta (in tube)
4 slice(s), 4 x (1.25-cm [½-in]-thick)
- 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.
- 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.
- Serving size: 1 chicken breast (skin discarded), about 3/4 cup vegetables, and 1 slice polenta