1 lb fresh mushrooms (stems removed and discarded)
8 boned, skinned chicken breast halves (approx. 4 oz each)
2 large sweet red peppers, seeded and cut into 1-inch pieces
2 large yellow peppers, seeded and cut into 1-inch pieces
1 large purple onion, cut into thin slices
vegetable cooking spray (preferably olive oil-flavoured)
1/2 cup low-sodium or no-salt-added chicken broth
1/4 cup + 2 tablespoon of balsamic vinegar
3 tablespoon olive oil
2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cloves minced garlic
Preheat oven to 425°. Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
In a small bowl, mix together chicken broth and remaining ingredients. Pour half of broth mixture into roasting pan.
Bake, uncovered, for 20 minutes. Stir; pour remaining broth mixture into roasting pan. Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
Cut chicken into bite-size pieces. Mix and serve.
2 cup serving size will yield approx. 6 servings
Calories….234…..Fat…..7.3 g…..Carbs…..13.3 g…..Sodium…..375 mg…..Fiber…..4.1 g.