Grilled Chicken with Roasted Vegetables

Prep Time: 30 Min Servings: 6 servings Difficulty: Easy


  • 1 lb. Vermicelli
  • 2 Red onion, sliced
  • 4 Boneless, skinless chicken breasts
  • 2 cloves Garlic
  • 2 Medium eggplants, cut into cubes
  • 1⁄2 tsp Pepper
  • 1 tsp Dried basil
  • 2 Red peppers, cut in medium sized pieces
  • 2 tbsp Canola oil
  • 2 Green peppers, cut in medium sized pieces
  • 2 Zucchini, cut in medium pieces
  • 2 tsp Reduced sodium soy sauce
  • 8 oz. Mushrooms, whole


  1. Preheat oven to 375F.
  2. Cook pasta as per directions, drain and set aside.
  3. Brush chicken breasts with oil. Sprinkle with salt and pepper on both sides.
  4. Bake chicken for 15 minutes.
  5. In a large bowl add all vegetables, garlic, soy sauce and 1 tablespoon of oil.
  6. Spread vegetables out on a baking sheet and roast in oven with chicken for the last 10 minutes.
  7. Remove chicken from oven to cool for 5 minutes and slice into strips.
  8. Remove vegetables and toss lightly with pasta and top with chicken. Serve warm.

Nutritional information per serving: Protein 22.6g Total fat 2.8g Carbohydrates 59g Calories 320 Sodium 196mg Cholesterol 44mg


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