ITALIAN ROASTED VEGETABLE SALAD RECIPES

ITALIAN ROASTED CHICKEN AND VEGETABLE SALAD | BETTER HOMES ...

Italian Roasted Chicken and Vegetable Salad | Better Homes ... image

This one pan chicken and veggie salad gets big flavor thanks to roasting the vegetables and starting with bone-in, skin-on chicken. Cooking with the skin on seals in all the extra flavor, but take it off before serving to keep this Mediterranean salad recipe below 300 calories per serving.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 bone-in chicken breast halves (about 2 lb. total)
½ cup peeled fresh baby carrots
1 medium onion, cut into 8 wedges (1/2 cup)
1 small zucchini, cut into 1-inch chunks (about 1 cup)
1 cup fresh mushrooms, halved
1 medium red or green sweet pepper, cut into 1-inch chunks (about 3/4 cup)
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons balsamic vinegar
1 teaspoon dried Italian seasoning, crushed
8 cups mixed salad greens
¼ cup shredded Parmesan cheese (1 oz.)

Steps:

Preheat oven to 375ºF. Coat a 13x9-inch baking pan with cooking spray or line with foil. Arrange chicken, skin sides up, in one half of the roasting pan. In the other half of the pan arrange the carrots and onion wedges. Roast, uncovered, 25 minutes.
Remove pan from oven. Add zucchini, mushrooms, and sweet pepper to the carrots and onion (pan will be full). Drizzle chicken and vegetables with 2 Tbsp. of the olive oil and sprinkle with the salt and black pepper.
Roast, uncovered, about 25 minutes more or until chicken is done (170ºF) and vegetables are tender. Set chicken aside until cool enough to handle. Transfer vegetables to a bowl.
Remove and discard chicken skin and bones. Shred chicken using two forks. Add chicken and any juices in pan to vegetables (if desired, skim fat from juices); toss to coat. In a bowl whisk together vinegar, the remaining 1 Tbsp. olive oil, and the Italian seasoning. Add to chicken mixture; toss to coat.
Arrange salad greens on a platter or divide among six plates. Spoon chicken mixture over greens. Sprinkle with cheese.

Nutrition Facts : Calories 249 calories, CarbohydrateContent 6 g, CholesterolContent 70 mg, FatContent 14 g, ProteinContent 25 g, SaturatedFatContent 3 g, SodiumContent 235 mg, SugarContent 4 g

ITALIAN ROASTED VEGETABLES RECIPE - FOOD.COM

Italian Roasted Vegetables Recipe - Food.com image

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

Steps:

Preheat oven to 500ºF.
Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tende.

Nutrition Facts : Calories 208.9, FatContent 7.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 28.5, CarbohydrateContent 32.6, FiberContent 10.2, SugarContent 9.3, ProteinContent 7.2

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