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Chicken Breasts with Veggies

“This is my own spin-off of a favorite family recipe,” writes Tony Lentini of Rogue River, Oregon. “I think that the vegetables are delicious baked with the chicken. They pick up the marinade flavor.”

2 ServingsPrep: 20 min. + marinating Bake: 40 min

Ingredients

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium teriyaki sauce
1-1/2 teaspoons reduced-sodium soy sauce
2 boneless skinless chicken breast halves (5 ounces each)
1 small potato, peeled and cut into 1/2-inch cubes
2 large fresh mushrooms, sliced
1 large carrot, sliced
1 small green pepper, chopped
7 pitted ripe olives, halved
1/3 cup chopped onion
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning

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

2 of 2

Chicken Breasts with Veggies (continued)

Directions (continued)

thermometer reads 170°. Yield: 2 servings.

Nutrition 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.