Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

total:
1 hr 10 mins
active:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

2 cups
361 calories; protein 43g; carbohydrates 26.5g; dietary fiber 8.5g; sugars 6.3g; fat 11.9g; saturated fat 2.4g; cholesterol 161.3mg; vitamin a iu 1190.3IU; vitamin c 31.5mg; folate 65.1mcg; calcium 90.7mg; iron 4.8mg; magnesium 56.6mg; potassium 1014.7mg; sodium 523.6mg.

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

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