Friday, September 12, 2008

Roasted Rosemary Chicken and Vegetables

1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes


1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.

2. In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.

3. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.

4. Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information
Roasted Rosemary Chicken And Vegetables
Servings Per Recipe: 4
Amount Per Serving
Calories: 385

Total Fat: 21.5g
Cholesterol: 67mg
Sodium: 86mg
Total Carbs: 22.3g
Dietary Fiber: 6.7g
Protein: 27.3g

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