• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fast&fit: Balsamic Chicken and Roasted Vegetables

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 4 Plum tomatoes
  • 12 Mushrooms
  • 3 tb Parmesan, freshly grated
  • 4 Chicken breasts, skinned
  • Salt
  • Pepper


1/3 c Balsamic vinegar
1/3 c Tomato juice
3 tb Olive oil
2 tb Fresh thyme, chopped, or
-2 ts dried
2 tb Dijon mustard
1 tb Granulated sugar
2 Garlic cloves, minced

Sauce: In small saucepan, whisk together vinegar, tomato juice, oil, thyme,
mustard, sugar and garlic; bring to boil over high heat. Boil, whisking
occasionally, for 5 minutes or until thick enough to coat back of spoon.
Set aside 1/4 cup to serve with chicken.

Halve tomatoes lengthwise. Remove mushroom stems. Arrange vegetables cut
side up, in 13x9-inch cake pan. Spoon half of the sauce over mushrooms
only; sprinkle both vegetables with cheese. Bake on lower rack in 400F 200C
oven for 10 minutes.

Pull skin from chicken; score 3 times. Coat with some of the remaining
sauce. Broil, turning and brushing with sauce once, for 12-15 minutes or
until no longer pink inside. Season chicken and vegetable with salt and
pepper to taste. Serve with sauce.

Per serving: about 290 calories, 31 g Protein, 14 g fat, 11 g carbohydrate

Menu suggestion: Balsamic Chicken and Roasted Vegetables Spinach Linguine
Baked Red Grapefruit with Sugar and Cinnamon

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