Roasted Chicken Roll Ups with Vegetables

• 4 Chicken Roll Ups
• Oven Medley Veggie Kit
• 3 tbsp extra virgin olive oil
• Kosher salt and pepper
• 1 lb Yukon Gold Potatoes or your favorite side

Oven Medley Veggie Kit

• ½ c Baby Peeled Carrots
• ½ c Cauliflower florets
• ½ c Broccoli florets
• ½ c Zucchini Squash
• ½ c Yellow Squash
• Sprig of thyme

Preheat oven to 400°F. Line a large sheet pan with aluminum foil or parchment paper.

Loosely wrap each chicken roll up in aluminum foil and place on sheet pan.

Remove fresh thyme from veggie kit. Using your fingers, strip thyme leaves from stem and set aside.

Place vegetables in a large bowl. Add olive oil, thyme leaves, salt and pepper, to taste, and toss to coat vegetables.

Place vegetables on sheet pan alongside chicken roll ups and place pan in oven. After 10 minutes remove pan from oven. Gently open foil packs to expose chicken roll ups. Return pan to oven and cook additional 20-25 minutes until vegetables are tender and chicken roll ups are cooked through and browned. During the last 12-15 minutes of cooking, transfer macaroni and cheese to a casserole dish and place in the oven to warm up (until an internal temperature of 165°F is reached.

To serve, place chicken roll up on plate along with any accumulated juices. Serve with roasted veggies and potatoes or your favorite side.