Roasted Rosemary Chicken And Vegetables

Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.

• Calories: 381 Calories

Ingredients

• 1 clove garlic, minced
• ½ teaspoon crushed red pepper flakes
• ⅓ cup olive oil
• 1 red bell pepper, sliced
• 4 skinless, boneless chicken breasts
• 1 tablespoon dried rosemary
• 1 green bell pepper, sliced
• ⅓ cup balsamic vinegar
• 1 small red onion, quartered
• 3 carrots, cut into 1 inch pieces
• 1 eggplant, cut into 1/2 inch cubes

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.

Step 2

In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.

Step 3

Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.

Step 4

Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.