Chicken, bell peppers, eggplant, carrots and onion cook in balsamic vinegar spiked with rosemary. This aromatic dish can be served hot or at room temperature.
Servings:4 | Calories:377 | Total Fat:21g | Chol:76mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 3g
15 %
Total Carb 21g
7 %
Fiber 8g
32 %
Sugars 10g
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Cholesterol 76mg
25 %
Sodium 179mg
7 %
Protein 28g
56 %
Calories:
39% Olive oil
35% Skinless, boneless chicken breasts
15% Others combined
8% Eggplant
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/3 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon dried rosemary 1/2 teaspoon crushed red pepper flakes 1 clove garlic, minced 4 skinless, boneless chicken breasts 1 green bell pepper, sliced 1 red bell pepper, sliced 1 small red onion, quartered 3 carrots, cut into 1 inch pieces 1 eggplant, cut into 1/2 inch cubes
Directions : View recipe directions on allrecipes.com
