Italian Roasted Chicken and Vegetable Toss

By ccavaletti

Ingredients

• 2 bone-in chicken breast halves (about 2 lbs total)
• 1 c packaged baby carrots
• 1 medium onion, cut into 8 wedges
• 2 medium zucchini, cut into 1-inch chunks (about 3 cups)
• 1 medium red or green sweet pepper, cut into 1 inch chunks
• 8 oz fresh mushrooms
• 3 Tbsp olive oil, divided
• 2 Tbsp balsamic vinegar
• 1 tsp dried Italian seasoning, crushed
• 8 oz Mediterranean-blend salad greens (8 cups)
• 1/4 c shredded Parmesan cheese (1 ounce)

Details

Servings 6

Preparation

Step 1

Preheat oven to 375º. Coat a shallow roasting pan with nonstick cooking spray. Arrange chicken in one half of the roasting pan. In the other half of the pan arrange the carrots and onion. Roast, uncovered, 25 minutes.

Remove roasting pan from oven. Add zucchini, sweet pepper, and mushrooms to carrots and onion.

Drizzle chicken and vegetables with 2 Tbsp of the oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Toss vegetables to coat.

Roast, uncovered, 25 minutes more or until chicken is no longer pink (170º) and vegetables are tender. Remove and set aside until cool enough to handle (5 minutes). Transfer vegetables to a large bowl.

Remove and discard chicken skin and bones. Using two forks, pull chicken apart into big shreds. Add chicken and any juices in pan to vegetables; toss.

In a small bowl whisk together vinegar, the remaining 1 Tbsp olive oil, and the Italian seasoning. Add to chicken mixture and toss to coat.

Arrange salad greens on a serving platter or divide among four individual dinner plates. Spoon chicken mixture over greens. Sprinkle with cheese.