Print Options

Back to Chicken Breasts with Veggies >

Include these items:

Taste of Home Logo

Chicken Breasts with Veggies

 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.
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.