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Roasted Rosemary Chicken And Vegetables
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 4 skinless, boneless chicken breasts
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small red onion, quartered
- 3 carrots, cut into 1 inch pieces
- 1 eggplant, cut into 1/2 inch cubes
Directions:View on All Recipes
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 21.6g|
|Saturated Fat 3.4g|
|Total Carbohydrate 21g|
|Dietary Fiber 7.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|