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Prep Time:25 minsAdditional Time:45 minsTotal Time:1 hr 10 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:45 minsTotal Time:1 hr 10 minsServings:4Yield:8 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonschopped fresh parsley1tablespoonchopped fresh oregano1tablespoonchopped fresh basil1teaspoonchopped fresh rosemary¼teaspoonsalt¼teaspoonground pepper1 1/2 pounds skinless, boneless chicken thighs or breasts8ouncesfresh mushrooms, sliced1red onion, sliced½cupchopped red and/or green bell pepper2clovesgarlic, minced1tablespoonolive oil1poundfresh asparagus spears, trimmed and cut into (2 to 3 inch) pieces(15 to 16 ounce) can cannellini beans, rinsed and drained1cupred and/or yellow cherry tomatoes10pitted kalamata olives2tablespoonsbalsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonschopped fresh parsley
1tablespoonchopped fresh oregano
1tablespoonchopped fresh basil
1teaspoonchopped fresh rosemary
¼teaspoonsalt
¼teaspoonground pepper
1 1/2 pounds skinless, boneless chicken thighs or breasts
8ouncesfresh mushrooms, sliced
1red onion, sliced
½cupchopped red and/or green bell pepper
2clovesgarlic, minced
1tablespoonolive oil
1poundfresh asparagus spears, trimmed and cut into (2 to 3 inch) pieces
(15 to 16 ounce) can cannellini beans, rinsed and drained
1cupred and/or yellow cherry tomatoes
10pitted kalamata olives
2tablespoonsbalsamic vinegar
DirectionsPreheat 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.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.Originally appeared: Diabetic Living Magazine; updated September 2022
Directions
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.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.
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.
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.
Originally appeared: Diabetic Living Magazine; updated September 2022
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Nutrition Facts(per serving)361Calories12gFat27gCarbs43gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
