Add pizzazz to baked chicken with Dijon mustard, garlic, fresh rosemary and balsamic vinegar. Simple to prepare with just one sheet pan, it’s a complete and easy meal for a busy day.
This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.
Ingredients
Servings: 4 Serving Size: 4oz Chicken Breast plus 1 ½ cups of potatoes and broccoli
- 2 teaspoons Dijon mustard
- 2 teaspoons minced, fresh rosemary
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons balsamic vinegar
- 4 (4 ounces each) boneless, skinless chicken breasts
- 12 ounces baby red potatoes, cut in bite size pieces, about 2 heaping cups
- 12 ounces broccoli florets, about 4 cups
- 4 tablespoons soybean oil margarine spread
- 1 small red onion, sliced (optional)
Directions
- Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
- Combine butter substitute spray or margarine, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 Tablespoons of mixture over chicken. Toss potatoes with 2 Tablespoons of mixture until evenly coated. Toss broccoli and red onion (if using) with remaining mixture until evenly coated.
- Arrange chicken, potatoes and broccoli in prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
- Transfer to serving platter and drizzle with any pan juices.
Nutrition Facts
- Calories per serving 190
- Protein 11g
- Total fat 8g
- Saturated Fat 2.5g
- Trans Fat 0g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 1.5g
- Cholesterol 20mg
- Sodium 340mg
- Total Carbohydrate 20g
- Dietary Fiber 4g
- Sugar 4g
Source: https://recipes.heart.org/en/recipes/hcm-sheet-pan-rosemary-balsamic-chicken-and-vegetables
Published on March 18, 2025
