Chicken and vegetables roasted with a rosemary balsamic vinegar marinade
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil
and coat with cooking spray.
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.
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.
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.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time
ingredients
cooking method
etc.
the actual amount of the marinade consumed will vary.
