Chicken and Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 lb fresh mushrooms (stems removed & discarded) |
8 boneless skinless chicken breast halves (approx. 4 oz each) |
2 large sweet red peppers, seeded & cut into 1-inch pieces |
2 large yellow peppers, seeded & cut into 1-inch pieces |
1 large purple onion, cut into thin slices |
to taste vegetable oil cooking spray (preferably olive oil-flavoured) |
1/2 cup low sodium chicken broth or 1/2 cup no-salt-added chicken broth |
1/4 cup balsamic vinegar |
2 tablespoons balsamic vinegar |
3 tablespoons olive oil |
2 teaspoons dried rosemary |
1/2 teaspoon salt |
1/2 teaspoon pepper, freshly ground |
4 cloves garlic, minced |
Directions:
1. Preheat oven to 425.
2. Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
3. In a small bowl, mix together chicken broth and remaining ingredients.
4. Pour half of broth mixture into roasting pan.
5. Bake, uncovered, for 20 minutes.
6. Stir; pour remaining broth mixture into roasting pan.
7. Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
8. Cut chicken into bit-size pieces.
9. Mix and serve
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