How To Prepare
Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 – 40 minutes.
| Servings |
|
Ingredients
- 1 pound boneless, skinless chicken breasts,
- 16 medium asparagus, ends trimmed, cut in half
- 2 red bell peppers
- 1 red onions, chopped in large chunks
- 8 oz sliced mushrooms
- 1/2 cup plus 2 tbsp balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tsp Splenda
- pepper
- 1 tsp fresh rosemary
- 1 cloves garlic, smashed and sliced
- 1 1/2 tbsp oregano or thyme
- 3 leaves fresh sage, chopped
Ingredients
|
|
Share this Recipe