Name: Chicken Breasts with Veggies
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 tablespoon olive oil -; 1 tablespoon balsamic vinegar -; 1 tablespoon Worcestershire sauce -; 1 tablespoon reduced-sodium teriyaki sauce -; 1-1/2 teaspoons reduced-sodium soy sauce -; 2 boneless skinless chicken breast halves (5 ounces each) -; 1 small potato, peeled and cut into 1/2-inch cubes -; 2 large fresh mushrooms, sliced -; 1 large carrot, sliced -; 1 small green pepper, chopped -; 7 pitted ripe olives, halved -; 1/3 cup chopped onion -; 1 tablespoon grated Parmesan cheese -; 1/2 teaspoon Italian seasoning -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Breasts with Veggies

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 -

How to cook deliciously - Chicken Breasts with Veggies

1. Stage

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. Stage

Drain and discard marinade. Place chicken in an 11x7-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. Stage

Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.