Recipe Image

Balsamic Roasted Chicken and Vegetables

  • 20 m
  • 40 m
Diabetic Living Magazine
“Oil and balsamic vinegar are the simple flavors that merge roasted chicken and vegetables together in this healthy recipe.”


    • 4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total) (see Tip)
    • ¼ cup balsamic vinegar
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 3 cups sliced zucchini
    • 3 cups sliced yellow summer squash
    • 2 cloves garlic, minced
    • ¼ cup snipped fresh basil
    • 3 tablespoons grated Parmesan cheese


  • 1 Preheat oven to 425°F. 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.
  • 2 Roast chicken and vegetables, uncovered, about 20 minutes or chicken is no longer pink (170°F) 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 1¼ 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).
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019