Italian Sheet-Pan Chicken
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooking spray
8 spray(s)
Uncooked skinless boneless chicken breast
22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
Table salt
1½ tsp, divided
Black pepper
¾ tsp, divided
Italian seasoning
1 tsp
Baby broccoli
8 oz, 1 bunch
Grape tomatoes
1 cup(s)
Brown Italian mushroom
6 oz, crimini, halved
Fat free ready-to-eat polenta (in tube)
4 slice(s), (each slice should be 1/2-inch-thick)
Instructions
1
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.
2
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.
3
Serving size: 1 chicken breast (skin discarded), about 3/4 cup vegetables, and 1 slice polenta
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