One Pan Chicken Veggies

Prep: 15 minutesCook: 30 minutesServes: 4


  • 6 garlic cloves, minced
  • ¼ cup olive oil
  • 2 tablespoons stone ground or whole grain Dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 package (about 2 pounds) AFS® Stew Mix


  1. Place large rimmed baking pan in oven; preheat oven to 425°. In small bowl, stir 2 teaspoons garlic, 1 tablespoon oil, mustard, rosemary and ¼ teaspoon each salt and pepper; evenly brush over chicken.
  2. In large bowl, whisk remaining garlic, 3 tablespoons oil, and ¼ teaspoon each salt and pepper; add Stew Mix and toss until combined.
  3. Place chicken on hot pan; arrange vegetable mixture in single layer around chicken. Bake 30 minutes or until internal temperature of chicken reaches 165° and vegetables are tender.

Note from Dietitian

This recipe contains a moderate amount of fat and sodium and features the stew mix which is a good source of vitamins A and C. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.

Approximate nutritional values per serving

  • 419 Calories
  • 18g Fat (3g Saturated)
  • 94g Cholesterol
  • 562mg Sodium
  • 25g Carbohydrates
  • 5g Fiber
  • 7g Sugars
  • 0g Added Sugars
  • 38g Protein