Ingredients:
- 2 bone-in chicken breast halves (about 2 lbs)
- 1 cup peeled fresh baby carrots
- 1 medium onion, cut into wedges
- 2 medium zucchini, cut into 1 inch chunks (about 3 cups)
- 1 medium red or green bell pepper, cut into 1 inch chunks (about 1 cup)
- 8 oz fresh mushrooms
- 1 cup cherry tomatoes (optional)
- 3 T olive oil
- 1/4 t salt
- 1/4 t black pepper
- 2 T balsamic vinegar
- 1 t dried Italian seasoning, crushed
- 8 oz Mediterranean blend salad greens
- 1/4 cup shredded Parmesan cheese
Preparation:
Preheat oven to 375F. Coat a shallow roasting pan with cooking spray. 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, sweet pepper, tomatoes and mushrooms to the carrots and onion. Drizzle chicken and vegetables with 2 T of the olive oil and sprinkle with the salt and black pepper.
Roast, uncovered, about 25 minutes more or until chicken is done 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; toss. In a bowl whisk together vinegar, the remaining 1 T olive oil, and the Italian seasoning. Add to chicken mixture; toss to coat. If desire, cover and chill chicken mixture until ready to serve.
Arrange salad greens on a platter, sprinkle with cheese.
Makes 6 servings.
