• Crispy "Fried" Chicken with Roasted Vegetables

Crispy "Fried" Chicken with Roasted Vegetables

50 4 servings, 1/4 recipe (221 g) each
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4 servings, 1/4 recipe (221 g) each

What You Need

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Make It

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  • Heat oven to 400ºF.
  • Toss vegetables with 2 Tbsp. dressing.
  • Coat chicken with coating mix as directed on package; place on centre of parchment-covered rimmed baking sheet. Surround with vegetables.
  • Bake 30 to 35 min. or until chicken is done (170ºF) and vegetables are caramelized, stirring vegetables after 20 min. Transfer chicken to plate; toss vegetables with remaining dressing. Serve chicken with vegetables.


Substitute 1/2 lb. (225 g) trimmed fresh green beans or 2 chopped green peppers for the Brussels sprouts.


  • 4 servings, 1/4 recipe (221 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates
  • 3 Meat & Alternatives
  • 0.5 Fats

Nutrition Bonus

Help your friends and family eat right with this delightful meal. As a bonus, the sweet potatoes provide an excellent source of vitamin A.

Nutritional Information

Serving Size 4 servings, 1/4 recipe (221 g) each
Calories 290
% Daily Value
Total fat 5g
Saturated fat 1g
Cholesterol 65mg
Sodium 290mg
Carbohydrate 31g
Dietary fibre 5g
Sugars 10g
Protein 30g
Vitamin A 140 %DV
Vitamin C 130 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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