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; total fat 11.9g 18% DV; saturated fat 2.4g; cholesterol 161mg 54% DV; sodium 524mg 21% DV; potassium 1015mg 28% DV; carbohydrates 26.5g 9% DV; fiber 8.5g 34% DV; sugar 6g; protein 43g 86% DV; exchange other carbs 2; vitamin a iu 1190IU; vitamin c 32mg; folate 65mcg; calcium 91mg; iron 5mg; magnesium 57mg.

Reviews (2)

Read More Reviews
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