Oil and balsamic vinegar are the simple flavors that merge roasted chicken and vegetables together in this healthy recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees Fahrenheit. Place chicken breast halves in a foil-lined 2-quart baking dish. Drizzle with 2 tablespoons of the balsamic vinegar and 1 tablespoon of the olive oil. Sprinkle both sides of chicken evenly with the salt and pepper. Place the zucchini, summer squash and garlic in a foil-lined large shallow baking pan. Drizzle with the remaining 2 tablespoons balsamic vinegar and 1 tablespoon olive oil; toss to coat. Spread vegetables in an even layer.

  • Roast chicken and vegetables, uncovered, about 20 minutes or chicken is no longer pink (170 degrees Fahrenheit) and the vegetables are tender, stirring vegetables once halfway through roasting time. To serve, place a chicken breast and vegetables on each of four serving plates. Sprinkle the vegetables with basil and Parmesan cheese.


Tip: Use a total of 1 to 1 1/4 pounds of chicken. If 4 smaller chicken breasts are not available, use 2 to 3 chicken breasts. If you use chicken breast halves larger than 4 ounces each, add 5 to 10 minutes more roasting time or until chicken is no longer pink (170?F).

Nutrition Facts

209 calories; 10.2 g total fat; 2.1 g saturated fat; 50 mg cholesterol; 284 mg sodium. 693 mg potassium; 9.9 g carbohydrates; 1.9 g fiber; 8 g sugar; 19.4 g protein; 505 IU vitamin a iu; 36 mg vitamin c; 44 mcg folate; 91 mg calcium; 1 mg iron; 55 mg magnesium;