Chicken Breasts with Veggies
Chicken Breasts with Veggies is a gluten free main course. One portion of this dish contains about 36g of protein, 14g of fat, and a total of 365 calories. For $2.21 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe is liked by 14 foodies and cooks. It is brought to you by Taste of Home. Head to the store and pick up potato, italian seasoning, green bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is great. Similar recipes are Lemon Chicken Breasts with Veggies, Honey Balsamic Chicken Breasts and Veggies, and Garlic Roasted Chicken Breasts with Veggies.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon balsamic vinegar
1 large carrot, sliced
2 large fresh mushrooms, sliced
1 small green pepper, chopped
1/2 teaspoon Italian seasoning
1-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon olive oil
7 pitted ripe olives, halved
1/3 cup chopped onion
1 tablespoon grated Parmesan cheese
1 small potato, peeled and cut into 1/2-inch cubes
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon reduced-sodium teriyaki sauce
1 tablespoon Worcestershire sauce
Equipment:
bowl
ziploc bags
baking pan
kitchen thermometer
Cooking instruction summary:
Directions In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. Cover and bake at 375° for 40-45 minutes or until a meat thermometer reads 170°. Yield: 2 servings. Originally published as Chicken Breasts with Veggies in Cooking for 2Fall 2008, p59 Nutritional Facts 1 chicken breast half with 1 cup vegetables equals 337 calories, 11 g fat (2 g saturated fat), 81 mg cholesterol, 576 mg sodium, 26 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 starch, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the first five ingredients.
2. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade.
3. Drain and discard marinade.
4. Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken.
5. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning.
6. Cover and bake at 375° for 40-45 minutes or until a meat thermometer reads 170°.
Nutrition Information:
covered percent of daily need
