** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Fast and Healthy Balsamic Chicken and Roasted Vegetables
1. Sauce: In small saucepan, whisk together vinegar, tomato juice, oil, thyme, mustard, sugar and garlic; bring to boil over high heat.
2. Boil, whisking occasionally, for 5 minutes or until thick enough to coat back of spoon.
3. Set aside 1/4 cup to serve with chicken. Halve tomatoes lengthwise.
4. Remove mushroom stems. Arrange vegetables cut side up, in 13x9-inch cake pan.
5. Spoon half of the sauce over mushrooms only; sprinkle both vegetables with cheese.
6. Bake on lower rack in 400F 200C oven for 10 minutes.
7. Pull skin from chicken; score 3 times. Coat with some of the remaining sauce.
8. Broil, turning and brushing with sauce once, for 12-15 minutes or until no longer pink inside.
9. Season chicken and vegetable with salt and pepper to taste.
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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, MSG, Poultry, Cheese, Garlic, Natural Sweeteners, Mustard, Vinegar, Olive Oil allergies.