Penn Herb Wellness Guide
Herb Roasted Mushrooms, Chicken, & Vegetables
Roasting intensifies the vegetable flavors in this dish that's perfect as a side or the main event.
Ingredients
- 6 large garlic cloves, peeled
- 1 large red bell pepper cut in 2 inch pieces
- 3 each medium onions, cut into wedges
- 1 lb small red potatoes, halved
- 1 lb fresh white mushrooms
- 1 lbs boneless, skinless chicken breasts cut into 2 1/2 inch pieces
- 1 tsp ground black pepper
- 1 tsp salt
- 3 tsp dried rosemary, crushed
- 1 cup olive oil
Directions
- Preheat oven to 425 F.
- In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red bell pepper and garlic; toss until well coated. Divide mixture into two baking or roasting pans.
- Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting.
Nutrition Facts
Calories 779
Calories from Fat 508 (65%)
(89%)Total Fat 58g
(40%)Saturated Fat 8g
Polyunsaturated Fat 6g
Monounsaturated Fat 41g
(24%)Cholesterol 73mg
(30%)Sodium 731mg
(47%)Potassium 1639mg
Total Carbohydrate 38g
(22%)Dietary Fiber 6g
Sugars 8g
Sugar Alcohols 0g
(63%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.