Oil and balsamic vinegar are the simple flavors that merge roasted chicken and vegetables together in this healthy recipe.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees Fahrenheit. 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.

  • Roast chicken and vegetables, uncovered, about 20 minutes or chicken is no longer pink (170 degrees Fahrenheit) 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 1 1/4 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).

Nutrition Facts

1 chicken breast half and 3/4 cup vegetables
209 calories; protein 19.4g; carbohydrates 9.9g; dietary fiber 1.9g; sugars 8g; fat 10.2g; saturated fat 2.1g; cholesterol 50.4mg; vitamin a iu 504.6IU; vitamin c 35.5mg; folate 44mcg; calcium 91.5mg; iron 1.3mg; magnesium 54.7mg; potassium 692.9mg; sodium 284mg.

2 lean protein, 2 vegetable, 1 1/2 fat