Chicken and Vegetable Salad

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 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)
• ½ cup low sodium chicken broth or ½ cup no-salt-added chicken broth
• ¼ cup balsamic vinegar
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons dried rosemary
• ½ teaspoon salt
• ½ 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

Reviews

[Pepper #2]

I really liked this recipe and will make it again. However, next time I'll probably add some spicier peppers to add an extra kick. Definitely a keeper.

[Derf]

Very good chicken and veggies and so easy, made it a one pot meal, didn't bother with potatoes or anything else. DH loved it, lots of taste he said and I agree. Love the garlic, balsamic vinegar and rosemary and we will definately make it again, surprized I didn't find this long ago! Thanks Dancer^ — Jun 13, 2005 Came back to mention that I made this just for two, worked great with just two half breasts. Thanks again.