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Garlic Chicken and Vegetable Sheet Pan


This post is sponsored by Farmer John

When it comes to my own health, I like to keep an eye on my cholesterol levels. If you didn’t know, high cholesterol is a major risk factor for heart disease, which is the leading cause of death in the United States. It can be deceiving because you can’t see or feel it like some other conditions, but it can have serious consequences.

Luckily, it’s super simple to make small lifestyle changes that may help maintain your heart health and keep cholesterol in check. Looking for some tips for heart-healthy meal planning?

Because heart issues run in my family, I focus on incorporating a good balance of healthy recipes that I make for my family. Try this delicious recipe, and then, visit Take Cholesterol to Heart to learn about quick and easy ways to manage high cholesterol, such as making smart substitutions when cooking.

Chicken, broccoli and potatoes are always a win in our home. Today, I’m sharing one of the easiest ways to put those ingredients together – and stay heart-healthy at the same time! All you need is a sheet pan to roast the ingredients with garlic, rosemary and finish it off with fresh parmesan. It’s easy, healthy and bursting with flavor.

A great cooking tip that may help maintain healthy cholesterol levels is to boil, grill, roast, or poach your food, instead of frying. There’s just as much flavor and it is so much better for you!

Another tip that may help to keep your cholesterol down is to add fiber to your diet, which can be found in foods such as peas, legumes, apples, oranges, pears, berries, broccoli, and oatmeal.

Personally, broccoli is one of my favorite veggies. I could eat it every day and it’s a staple in our house. When I have no clue what to make for a side for the kids come dinner time, I just roast up a quick pan of broccoli and everyone is happy.

This garlic chicken and vegetable sheet pan recipe is so easy to prepare. Simple, clean ingredients and everything is fresh. To top it all off, I drizzled a little extra virgin olive oil and seasoned with shallots, garlic, fresh rosemary, and salt and pepper.

Just enough seasoning to bring out the flavors of all the ingredients. It hits the spot and feels like you’ve done your body a favor.

The tomatoes also add a nice, bright acidic touch to this sheet pan recipe that takes it to another level. My wife is a fan of adding a little teriyaki sauce on top combined with a healthy serving of rice, so this recipe has a lot of potential to make it your own!

And, don’t be afraid to get a little char on this dish. You can follow the same directions, and instead of getting your kitchen hot during the summer, try this on the grill using a vegetable rack. I highly doubt anyone will complain with that variation on the recipe!

Find additional cooking substitutions and heart-healthy resources at Take Cholesterol to Heart[ .

This post is sponsored by Kowa Pharmaceuticals America, Inc., a biopharmaceutical company, and should not be construed to constitute medical advice. Personal opinions and thoughts are my own. I am not a medical professional and am not qualified to give medical advice. Please talk with your doctor about your individual medical situation.

Garlic Chicken and Vegetable Sheet Pan

Course: Dinner
Cuisine: American
Keyword: chicken
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 617
Chicken Breast, potatoes, broccoli and cherry tomatoes coated in olive oil and herbs and baked in a sheet pan for a simple delicious and healthy weeknight dinner!
Print Recipe

Ingredients

  • 3 halves chicken breast
  • 2 cups broccoli
  • 1 cup baby potatoes quartered
  • 1 cup cherry tomatoes
  • ¼ cup chopped shallots
  • 4 cloves garlic
  • 1 tsp kosher salt
  • 1 tsp course ground pepper
  • ¼ cup fresh rosemary chopped
  • ¼ cup fresh grated parmesan

Instructions

  • Preheat oven to 400˚ Place chicken breast, potatoes, shallots, and garlic over sheet pan. Drizzle with olive oil and mix together.
  • Season with salt, pepper, fresh rosemary. Bake for 15 minutes.
  • While baking mix broccoli and tomatoes with a light coating of olive oil salt and pepper; set aside.
  • After 15 minutes, remove sheet pan, and add broccoli and tomatoes. Return to the oven and bake for another 10 minutes, or until internal temperature of chicken is 165 F.
  • Top with fresh grated parmesan and serve. Enjoy!

Video

Nutrition

Calories: 617kcal | Carbohydrates: 50g | Protein: 83g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 217mg | Sodium: 2808mg | Potassium: 2879mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2160IU | Vitamin C: 235.1mg | Calcium: 180mg | Iron: 5.4mg
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

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