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italian roasted chicken and vegetable toss recipe

Written on Wednesday, August 17, 2016 | 8:39:00 AM




makes: 6 servings (1 1⁄3 cups greens and 1 cup chicken mixture each)

prep: 25 minutes        roast: 50 minutes

Ingredients : 
- Nonstick cooking spray
- 2 bone-in chicken breast halves (about 2 pounds total)
- 1 cup packaged peeled fresh baby carrots
- 1 medium onion, cut into 8 wedges
- 2 medium zucchini, cut into 1-inch chunks (about 3 cups)
- 1 medium red or green sweet pepper, cut into 1-inch chunks (about 1 cup)
- 8 ounces fresh mushrooms
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried Italian seasoning, crushed
- 8 ounces Mediterranean-blend salad greens (8 cups)
- ¼ cup shredded Parmesan cheese (1 ounce)

Preparation Method :
1) Preheat oven to 375°F. Coat a shallow roasting pan with cooking spray. Arrange chicken, skin sides up, in half of the roasting pan. In the other half of the pan arrange the carrots and onion wedges. Roast, uncovered, for 25 minutes.

2) Remove roasting pan from oven. Add zucchini, sweet pepper, and mushrooms to the carrots and onion. Drizzle chicken and vegetables with 2 tablespoons of the oil and sprinkle with the salt and black pepper.

3) Roast, uncovered, about 25 minutes more or until chicken is no longer pink (170°F) and vegetables are tender. Remove and set aside until cool enough to handle (5 to 10 minutes). Transfer vegetables to a large bowl.

4) Remove and discard chicken skin and bones. Using two forks, pull chicken apart into big shreds. Add chicken and any juices in pan to vegetables; toss. In a small bowl whisk together vinegar, the remaining 1 tablespoon olive oil, and the Italian seasoning. Add to chicken mixture; toss to coat.

5) To serve, arrange salad greens on a serving platter or divide among four serving plates. Spoon chicken mixture over greens. Sprinkle with cheese.

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