• 2servings
  • 60minutes
  • 337calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 tablespoon balsamic vinegar

  3. 1 tablespoon Worcestershire sauce

  4. 1 tablespoon reduced-sodium teriyaki sauce

  5. 1-1/2 teaspoons reduced-sodium soy sauce

  6. 2 boneless skinless chicken breast halves (5 ounces each )

  7. 1 small potato, peeled and cut into 1/2-inch cubes

  8. 2 large fresh mushrooms, sliced

  9. 1 large carrot, sliced

  10. 1 small green pepper, chopped

  11. 7 pitted ripe olives, halved

  12. 1/3 cup chopped onion

  13. 1 tablespoon grated Parmesan cheese

  14. 1/2 teaspoon Italian seasoning

Instructions Jump to Ingredients ↑

  1. Chicken Breasts with Veggies Recipe photo by Taste of Home In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade.

  2. Drain and discard marinade. Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning.

  3. Cover and bake at 375° for 40-45 minutes or until a meat thermometer reads 170°. Yield: 2 servings.


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