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Baked Chicken and Rosemary Roasted Potatoes

Baked Chicken and Rosemary Roasted Potatoes

Baked chicken strips served with a side of roasted red potatoes and seasonal vegetables for a “home cooked meal” that is delicious, filling, and nutritious.

Dietary Needs:


Vegetable Oil
1 Tbsp.
Finely Chopped Rosemary
1 tsp.
Onion Powder
1/2 tsp.
Granulated Garlic
1/2 tsp.
Smoked Paprika
1/4 tsp.
1/4 tsp.
Broccoli Florets, Steamed and Seasoned
2 cups
Chicken Tenderloin Strips, Baked
1 lb.


  1. Heat oven to 425°F.
  2. Toss Simply Potatoes with oil in bowl. Mix remaining ingredients in small bowl; toss with Simply Potatoes until evenly coated.
  3. Place Simply Potatoes on a baking sheet in a single layer. Bake for 25 to 30 minutes or until golden brown.
  4. Serve with steamed and seasoned broccoli florets and oven baked chicken tenderloin strips.


  • Consult manufacturer/supplier for exact grain and vegetable credit


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