Italian sheet pan chicken
Uncooked boneless skinless chicken breast(s)
22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1½ tsp, divided
¾ tsp, divided
Uncooked baby broccoli
8 oz, 1 bunch
Brown Italian mushroom(s)
6 oz, crimini, halved
Fat free ready-to-eat polenta (in tube)
4 slice(s), (each slice should be 1/2-inch-thick)
- Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Sprinkle chicken with 1 tsp salt and 1/2 tsp pepper; place on one side of prepared baking sheet. Sprinkle chicken with 1/2 tsp of the Italian seasoning.
- Place broccolini, grape tomatoes, and mushrooms on other side of baking sheet. Place slices of polenta alongside. Spray vegetables and polenta with nonstick spray; sprinkle vegetables and polenta with remaining 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Roast until chicken is cooked through and vegetables are tender, about 30 minutes. Discard skin before serving.
- Serving size: 1 chicken breast (skin discarded), about 3/4 cup vegetables, and 1 slice polenta