17 February, 2010

Rotisserie Chicken w\Roasted Vegetables

Posted in : Chicken, Dinner on February 17, 2010 by : wendland99

Ingredients

• 3/4 bunch asparagus (about 8 medium spears)
• 2 Portobello mushroom caps, sliced 1/4″ thick
• 1 medium onion, cut in 1/4″-thick rings
• 1/2 Tbsp extra-virgin olive oil
• Salt and pepper
• 1 rotisserie chicken breast or leg

Instructions:

Preheat the oven to 400˚F. Remove the woody ends of the asparagus by gently bending each stalk until it breaks — it’ll naturally snap off at the right spot. In a baking dish, toss the vegetables with the olive oil and season with salt and pepper. Roast for 12 to 15 minutes, until the vegetables have developed a light brown crust. Serve half the vegetables with the chicken and a simple mixed-greens salad tossed with olive oil and vinegar. Reserve the other half of the vegetables for other meals this week.430 calories, 36 grams (g) protein, 18 g carbohydrates, 25 g fat (7 g saturated), 5 g fiber