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Prep | 5 min | |
Cook | 35 min |
A simple and vibrant one-pan meal that requires minimal clean up!
Method
Preheat oven to 450°F. Line a roasting pan with parchment paper.
Add the red onion and bell peppers to the roasting pan.
Combine the oil and seasoning, spoon half over the vegetables and toss to coat. Place into the oven and roast for 15 minutes.
Meanwhile, place the chicken onto a plate and spoon over the remaining oil mixture, turn to coat both sides of the chicken. Remove the vegetables from the oven. Add the chicken and mushrooms to the pan, nestling in amongst the vegetables and adding any seasoning mixture left on the plate.
Return to the oven and bake for another 15 minutes until the chicken is cooked through and vegetables tender.
Squeeze over the lime. Scatter over the cilantro, green onions and jalapeno. Serve.
TIP: Unused portions can be used during the week on a sandwich, wrap or pizza.
Nutrition facts per serving
Makes 4 servings
Food Groups
V
|
2.2 |
F
|
0.1 |
C
|
0 |
PD
|
0.9 |
Ft
|
0.6 |
S
|
0 |
Nutrition Facts
Calories | 203 |
Total Fat | 6.2 g |
- Saturated Fat | 1 g |
Cholesterol | 62.1 mg |
Sodium | 451 mg |
Total Carbohydrate | 15.2 g |
- Dietary Fiber | 3.9 g |
- Total Sugars | 5.5 g |
-- Added Sugars | 0 g |
Protein | 22.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!