Balsamic Chicken with Roasted Vegetables
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