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Oven-Grilled Chicken and Vegetables

Oven-Grilled Chicken and Vegetables

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Birds Eye(R)

Birds Eye®

Chunks of chicken and lots of colorful veggies are tossed in a balsamic vinaigrette, broiled until just done, then served topped with Parmesan cheese--dinner's on the table in 20 minutes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven broiler.
  2. Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
  3. Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with Parmesan cheese.
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Reviews

Holiday Baker
4

Holiday Baker

7/9/2013

I thought this wasn't too bad when eaten straight from the oven. I followed the directions exactly, except I did defrost the veggies a little in some water and drained them well before proceeding with the recipe. It was kind of like a kabob somewhat, but without the stick. I would have liked some type of seasoning I didn't have to consider on my own or what is the point of a recipe. Just make sure to eat this dish right when it is finished. Once re-heated the chicken gets a little dry and the vegetables kind of soften a bit too much for my taste.

LagunaLala
3

LagunaLala

7/16/2013

This was okay. Needs a lot more seasoning than recipe calls for.

shasty
2

shasty

8/1/2013

I used salted and peppered chicken thighs as these veggies tend to lack seasoning. Since it's summer I grilled out and put the veggies in a foil pouch with 1/2 tsp garlic powder and onion powder. Love the ease of the product but would love more seasoning.

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