Chicken Breasts with Veggies

Total Time Prep: 20 min. + marinating Bake: 40 min
Yield 2 servings
Test Kitchen Approved
“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.”

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

  1. 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.
  2. Drain and discard marinade. Place chicken in an 11x7-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.
  3. Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.

Nutrition Facts

1 each: 337 calories, 11g fat (2g saturated fat), 81mg cholesterol, 576mg sodium, 26g carbohydrate (7g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

“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.”
Recipe Creator

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