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Roasted Rosemary Chicken And Vegetables
Roasted Rosemary Chicken And Vegetables
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Balsamic chicken stir-fry with bell peppers, eggplant, carrots, and onions, infused with rosemary. Can be enjoyed hot or cold.
Ingredients:
  • 0.33333334326744 cup olive oil
  • 0.33333334326744 cup balsamic vinegar
  • 1 tablespoon dried rosemary
  • 0.5 teaspoon crushed red pepper flakes
  • 4 skinless, boneless chicken breasts
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small red onion, quartered
  • 3 carrots, cut into 1 inch pieces
  • 1 eggplant, cut into 1/2 inch cubes
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a cookie sheet with aluminum foil, then coat with cooking spray.
  • Combine in a large bowl: olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Add chicken and marinate for 5 minutes. Then, transfer chicken to a baking dish, keeping marinade in the bowl.
  • Coat green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, then spread evenly on the prepared baking sheet.
  • Put the chicken and vegetables in the oven that has been preheated. Roast the chicken until the juices run clear, about 20 minutes. Roast the vegetables until they are brown around the edges, about 35 minutes.

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