(The ad below will not display on your printed page)
Balsamic Roasted Chicken and Vegetables
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
1Preheat 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.
2Roast 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).