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Focusing on your heart health is important in order to continue sharing special, heartfelt moments with your friends and family. Take some time to make yourself a tasty, nourishing meal like this sheet pan chicken— a recipe so easy and smart when it comes to preparation and cleanup, that it almost makes itself.

I Can’t Believe It’s Not Butter! Original Spread, certified as a heart-healthy food by the American Heart Association, fresh herbs and balsamic vinegar add vibrant flavors to roasted chicken, potatoes, and broccoli, and since this dish only requires 10 minutes of prep time, you’re free to relax while it’s roasting. Change out of your work clothes, turn on some music, light a candle or two, and take stock of the best parts of your day.

Heartfelt Moments at Mealtime

What made you smile today?

HOW TO MAKEsheet pan rosemary chicken

Ingredients

  • 4 tablespoons I Can’t Believe It’s Not Butter!® Original Spread
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced fresh rosemary
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 4 (4 ounces each) skinless boneless chicken breasts
  • 12 ounces baby red potatoes, cut in bite size pieces (about 2 heaping cups)
  • 1 small red onion, sliced (optional)
  • 12 ounces broccoli florets (about 4 cup

Directions

  1. Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
  2. Combine I Can't Believe It's Not Butter! Spread, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 tablespoons of mixture over chicken. Toss potatoes and onion (if using) with 2 tablespoons of mixture until evenly coated. Toss broccoli with remaining mixture until evenly coated.
  3. Arrange chicken and vegetables on prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
  4. Transfer to serving platter and drizzle with any pan juices.
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