POULTRY Sheet Pan Rosemary Balsamic Chicken and Vegetables SERVES 4 • 3 ounces cooked chicken plus 11/2 cups potatoes and broccoli per serving PREP TIME 10 minutes COOK TIME 25 minutes TOTAL TIME 35 minutes Ingredients ¼ cup soybean oil margarine spread 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 4 4-ounce boneless, skinless chicken breasts, 2 teaspoons minced fresh rosemary leaves all visible fat discarded 1 medium garlic clove 12 ounces baby red potatoes, cut into bite-size pieces (about 2 heaping cups) ¼ teaspoon salt 1 small red onion, sliced (optional) ¼ teaspoon coarsely ground black pepper 12 ounces broccoli florets (about 4 cups) Directions 1 . Preheat the oven to 425°F . Line a large baking sheet with Nutrition Analysis (per serving) shallow sides with aluminum foil . Calories 190 2 . In a small bowl, stir together the margarine spread, Total Fat 7 .0 g mustard, rosemary, garlic, salt and pepper . Gradually Saturated Fat 2.0 g whisk in the balsamic vinegar until blended . Trans Fat 0.0 g Polyunsaturated Fat 3.5 g 3 . Spread 2 tablespoons of the mixture over the chicken . Monounsaturated Fat 1.5 g Toss the potatoes and onion if desired with the Cholesterol 20 mg 2 tablespoons until evenly coated . Toss the broccoli with Sodium 350 mg the remaining 2 tablespoons mixture until evenly coated . Carbohydrates 20 g 4 . Place the chicken, potatoes and broccoli on the baking Fiber 4 g sheet . Cook for 25 minutes, or until the chicken is cooked Total Sugars 4 g through (no longer pink in the center and registers 165˚F on Protein 11 g an instant-read thermometer) and vegetables are tender . Dietary Exchanges 5 . Transfer the chicken, potatoes and broccoli to a serving 1 starch, 1 vegetable, 3 lean meat platter . Drizzle with any pan juices . This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe. 13