Easy Dinner - Roasted Chicken and Vegetables
Roasted Chicken and Vegetable is an easy dinner recipe that is perfect for a busy weeknight.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 1 lb Chicken breasts , boneless, skinless
- 1 pouch Campbell’s® Classic Roasted Chicken Oven Sauce
- 14 oz Frozen pearl onions
- 1 lb Baby carrots
- 2 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- 1/8 tsp Salt
Place chicken breasts in 9" x 13" casserole dish.
Add pearl onions to casserole dish.
Pour Campbell’s® Classic Roasted Chicken Oven Sauce over chicken and onions.
Bake for 45 minutes.
Let stand for 5 minutes.
Serve chicken over rice .
Stir onions and sauce and serve over chicken.
Balsamic Roasted Baby Carrots
Wash baby carrots.
Place in large bowl and toss with balsamic vinegar and olive oil.
Place sheet of parchment paper on baking sheet.
Line baby carrots up on baking sheet and sprinkle with salt.
Bake in oven for 30 minutes.
Calories: 308kcal | Carbohydrates: 25g | Protein: 23g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 1589mg | Potassium: 448mg | Fiber: 5g | Sugar: 16g | Vitamin A: 15750IU | Vitamin C: 8.3mg | Calcium: 50mg | Iron: 2mg