Herb-coated roasted chicken is served with a bounty of roasted vegetables and beans in this Mediterranean-inspired main dish. Serve with a slice of crusty bread. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line two 15x10x1-inch baking pans with foil; set aside. Combine parsley, oregano, basil, rosemary, salt and ground pepper in a small bowl. Place chicken on one of the prepared pans. Sprinkle with half of the herb mixture. Combine mushrooms, onion, bell pepper and garlic in a large bowl. Drizzle with oil; toss to coat. Place mushroom mixture on the other prepared baking pan.

  • Roast chicken and vegetables 30 minutes, stirring vegetable mixture once. If chicken is tender and no longer pink (180 degrees F), remove from oven and cover to keep warm; if not, continue roasting until done. Add asparagus, beans, tomatoes, olives, balsamic vinegar and the remaining herb mixture to the vegetables in pan; stir to combine. Continue to roast about 15 minutes or until asparagus is crisp-tender.

  • To serve, cut chicken into bite-size pieces; combine with roasted vegetables.

Nutrition Facts

360 calories; 11.9 g total fat; 2.4 g saturated fat; 161 mg cholesterol; 524 mg sodium. 1015 mg potassium; 26.5 g carbohydrates; 8.5 g fiber; 6 g sugar; 43 g protein; 1190 IU vitamin a iu; 32 mg vitamin c; 65 mcg folate; 91 mg calcium; 5 mg iron; 57 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This will be added to our rotation for sure. My least favorite part was the beans but my husband enjoyed them. I will add extra tomatoes and olives next time. Read More
Rating: 3 stars
I thought it was OK. I just was not a fan of this vegetable combination and the beans dried out. Read More