Dinner

Rosemary Chicken with vegetables is for Dinner.

Rosemary Chicken with vegetables takes 20 minutes to prepare.

Rosemary Chicken with vegetables takes 30 minutes to cook.

Rosemary Chicken with vegetables makes 4 servings.

The ingredients for Rosemary Chicken with vegetables are:

Olive Oil, 1/3 cup
balsamic vinegar, 1/3 cup)
Rosemary, fresh 1 tbsp (or 1 tsp. dried)
Garlic, 2 cloves
Pepper, red or cayenne, .5 tsp (remove)
Chicken Breast, no skin, 4
Green Peppers (bell peppers), 1 large, sliced
Peppers, sweet, red, raw, sliced, 1 large, sliced
Red Onions, small, quartered
1 Eggplant, fresh, cubed (approx 1-1/4 lb
Baby Portabella Mushrooms, 100 grams, sliced

Here is how you make Rosemary Chicken with vegetables:

Preheat oven to 350degrees F. Cut 4 pieces of aluminum foil large enough for chicken and vegetables. In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a dish or bowl, reserving marinade in the bowl. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Divide mariande and vegetables in 4 and place on foil. Add one chicken breast on top of vegetables, wrap mixture in foil and place on baking dish or cookie sheet. Place the chicken and vegetables in the preheated oven. Bake for 30-35 minutes. Number of Servings: 4Recipe submitted by SparkPeople user KIMMIJ.

The nutritional information for Rosemary Chicken with vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 298.6

• Total Fat: 17.6 g
• Cholesterol: 41.2 mg
• Sodium: 57.8 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 5.3 g
• Protein: 19.4 g