Dinner

Balsamic Chicken and Spring Vegetables is for Dinner.

Balsamic Chicken and Spring Vegetables takes 25 minutes to prepare.

Balsamic Chicken and Spring Vegetables takes 360 minutes to cook.

Balsamic Chicken and Spring Vegetables makes 1 servings.

The ingredients for Balsamic Chicken and Spring Vegetables are:

4 Boneless, Skinless Chicken Breast
Zucchini, baby, 1 medium
Squash - Yellow and Zucchini, 2.5 cup
1 Med. Green Bell Pepper, 2 serving
Red Onion Raw 1 cup
Garlic, 2 clove
*Balsamic Vinegar, 6 tbsp
Worcestershire Sauce, 2.5 tsp
Salt, to taste
Pepper, black, to taste

Here is how you make Balsamic Chicken and Spring Vegetables:

Use a 6 quart slow cooker and add the chicken. In a large mixing bowl, combine the chopped vegetables, garlic cloves, vinegar, worcestershire sauce, salt and pepper. Toss to combine. Pour this mixture on top of the chicken. Cover and cook on low for 6 - 8 hours, or on high for about 4 hours. Serve with brown rice or quinoa.**I cut the chicken into bite sized pieces before I added it to the crockpotServing Size: Makes eight to nine 1 cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user MASCOSA.

The nutritional information for Balsamic Chicken and Spring Vegetables is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 762.5

• Total Fat: 6.6 g
• Cholesterol: 320.0 mg
• Sodium: 2,081.6 mg
• Total Carbs: 55.8 g
• Dietary Fiber: 11.8 g
• Protein: 126.7 g