Tuesday, February 24, 2009

Balsamic Chicken and Roasted Vegetables

I felt the need to eat something healthy after the long weekend we had. I had this recipe on hand from Gina's Weight Watcher Recipes. It was the perfect thing to have as we watched the Oscars Red Carpet on Sunday evening. The chicken was really moist and the balsamic added a nice sweetness.

2 four oz. boneless, skinless chicken breast cutlets
1 red (or orange in our case) bell pepper, cut into large chunks
1/2 cup carrots, sliced in half long way
1/2 onion, chopped in large chunks
5-6 button mushrooms, cut in half
1/4 cup balsamic vinegar
2 tsp extra virgin olive oil
1/4 tsp sugar
salt and pepper
1 tsp fresh rosemary - we used dried
2 cloves garlic, smashed and sliced
2 tsp oregano

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 chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 minutes.

Weight Watchers points per serving: 6 points

1 comment:

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