Frank's Recipes! Low Fat Chicken and Vegetable Salad (high fiber)

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Low Fat Chicken and Vegetable Salad (high fiber)

1 lb fresh mushrooms (stems removed and discarded)
8 boned, skinned chicken breast halves (approx. 4 oz each)
2 large sweet red peppers, seeded and cut into 1-inch pieces
2 large yellow peppers, seeded and cut into 1-inch pieces
1 large purple onion, cut into thin slices
vegetable cooking spray (preferably olive oil-flavoured)
1/2 cup low-sodium or no-salt-added chicken broth
1/4 cup + 2 tablespoon of balsamic vinegar
3 tablespoon olive oil
2 tsp dried rosemary
1/2 tsp salt
1/2 tsp freshly ground pepper
4 cloves minced garlic

Preheat oven to 425°. Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.

In a small bowl, mix together chicken broth and remaining ingredients. Pour half of broth mixture into roasting pan.

Bake, uncovered, for 20 minutes. Stir; pour remaining broth mixture into roasting pan. Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.

Cut chicken into bite-size pieces. Mix and serve.

2 cup serving size will yield approx. 6 servings

Calories....234.....Fat.....7.3 g.....Carbs.....13.3 g.....Sodium.....375 mg.....Fiber.....4.1 g.