Italian Roasted Chicken and Vegetable Toss


Use any combination of torn fresh salad greens as a bed for this roasted chicken and vegetable toss.

Italian Roasted Chicken and Vegetable Toss
Photo: Andy Lyons
Prep Time:
25 mins
Roast Time:
50 mins
Total Time:
1 hrs 15 mins


  • Nonstick cooking spray

  • 2 bone-in chicken breast halves (about 2 pounds total)

  • 1 cup peeled fresh baby carrots

  • 1 medium onion, cut into 8 wedges

  • 2 medium zucchini, cut into 1-inch chunks (about 3 cups)

  • 1 medium red or green sweet pepper, cut into 1-inch chunks (about 1 cup)

  • 8 ounce fresh mushrooms

  • 3 tablespoon olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoon balsamic vinegar

  • 1 teaspoon dried Italian seasoning, crushed

  • 8 ounce Mediterranean blend salad greens (8 cups)

  • ¼ cup shredded Parmesan cheese (1 oz.)


  1. Preheat oven to 375ºF. Coat a shallow roasting pan with cooking spray or line with foil. 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.

  2. Remove pan from oven. Add zucchini, sweet pepper, and mushrooms to the carrots and onion. Drizzle chicken and vegetables with 2 tablespoons of the oil and sprinkle with the salt and black pepper.

  3. Roast, uncovered, about 25 minutes more or until chicken is done (170ºF) and vegetables are tender. Remove and set aside until cool enough to handle. Transfer vegetables to a bowl.

  4. 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 tablespoon olive oil, and the Italian seasoning. Add to chicken mixture; toss to coat.

  5. Arrange salad greens on a platter or divide among four plates. Spoon chicken mixture over greens. Sprinkle with cheese.

Simple Swap

Use any combination of torn fresh salad greens as a bed for this dish.

Nutrition Facts (per serving)

219 Calories
10g Fat
10g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 219
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 51mg 17%
Sodium 217mg 9%
Total Carbohydrate 10g 4%
Total Sugars 5g
Protein 22g
Vitamin C 42.5mg 213%
Calcium 80.8mg 6%
Iron 1.4mg 8%
Potassium 585mg 12%
Folate, total 48.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles