Directions:
- Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
- In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
- Bake at 425 for 30 minutes.
- Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
- Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 795.19 Kcal (3329 kJ) | ||
| Calories from fat | 129.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 22% | |
|---|---|---|---|
| Cholesterol | 242.05mg | 81% | |
| Sodium | 1492.94mg | 62% | |
| Potassium | 1617.02mg | 34% | |
| Total Carbs | 110.96g | 37% | |
| Sugars | 19.46g | 78% | |
| Dietary Fiber | 10.62g | 42% | |
| Protein | 61.75g | 124% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4mg | 22% | |
| Calcium | 109.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 102.96 Kcal (431 kJ) | ||
| Calories from fat | 16.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 22% | |
|---|---|---|---|
| Cholesterol | 31.34mg | 81% | |
| Sodium | 193.31mg | 62% | |
| Potassium | 209.37mg | 34% | |
| Total Carbs | 14.37g | 37% | |
| Sugars | 2.52g | 78% | |
| Dietary Fiber | 1.37g | 42% | |
| Protein | 8g | 124% | |
| Vitamin C | 3mg | 38% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.5mg | 22% | |
| Calcium | 14.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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