Roasted Mediterranean Chicken

Roasted Mediterranean Chicken

2 Reviews
From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1½ pounds skinless, boneless chicken thighs or breasts
  • 8 ounces fresh mushrooms, sliced
  • 1 red onion, sliced
  • ½ cup chopped red and/or green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound fresh asparagus spears, trimmed and cut into (2 to 3 inch) pieces
  • (15 to 16 ounce) can cannellini beans, rinsed and drained
  • 1 cup red and/or yellow cherry tomatoes
  • 10 pitted kalamata olives
  • 2 tablespoons balsamic vinegar


  • Prep

  • Ready In

  1. Preheat oven to 425°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.
  2. Roast chicken and vegetables 30 minutes, stirring vegetable mixture once. If chicken is tender and no longer pink (180°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.
  3. To serve, cut chicken into bite-size pieces; combine with roasted vegetables.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 360 calories; 12 g fat(2 g sat); 9 g fiber; 27 g carbohydrates; 43 g protein; 65 mcg folate; 161 mg cholesterol; 6 g sugars; 1,190 IU vitamin A; 32 mg vitamin C; 91 mg calcium; 5 mg iron; 524 mg sodium; 1,015 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value), Iron (28% dv), Vitamin A (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 5 lean protein, 2 vegetable, 1 starch, ½ fat

Reviews 2

February 11, 2019
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By: Nikki
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.
January 20, 2019
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By: RaisinHell91
I thought it was OK. I just was not a fan of this vegetable combination, and the beans dried out.
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