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Tuscan Chicken with Veggies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (6 3/4 oz chicken, 1 cup veggies & sauce) contains 600 calories, 15 g carbohydrate, (5 g fiber), 46 g protein, 41 g fat, (11 g saturated fat), 205 mg cholesterol, and 1090 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 600
  • Servings: 8

Ingredients

You'll Need

Small roasting pan

Directions

  1. Preheat oven to 400 degrees. Coat chicken with basting oil; sprinkle with garlic seasoning and 2 Tbsp chopped rosemary; set aside.
     
  2. Add mirepoix, garlic, and mushrooms to roasting pan. Season with salt and pepper; stir to coat. Add fennel, onion, and tomatoes to separate bowl; toss to combine. Arrange fennel mixture in a ring along inside edges of pan; drizzle olive oil over veggies.
     
  3. Add chicken to center of roasting pan; sprinkle with lemon juice. Add lemon rinds, rosemary sprigs and sage to pan. Place in oven; roast, 60 min. Remove from oven; stir veggies. Return to oven; roast, 50-60 min, until internal temp of chicken reaches 165 degrees (check by inserting thermometer into thickest part of chicken).
     
  4. Remove pan from oven; discard herb sprigs and lemon rinds. Season remainder with salt and pepper. Transfer chicken to clean serving platter; let rest. Stir vegetables to blend. Carve chicken; toss with vegetables.

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