Herb Roasted Chicken with Vegetables & White Beans
Herb-coated roasted chicken is served with a bounty of roasted vegetables and beans in this healthy main dish. Serve with a slice of crusty bread.
Ingredients
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 1/2 pounds skinless, boneless chicken thighs or breasts
- 8 ounces fresh mushrooms, sliced
- 1 red onion, sliced
- ½ cup chopped red and/or green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound fresh asparagus spears, trimmed and cut into (2 to 3 inch) pieces
- 1 (15 to 16 ounce) can cannellini beans, rinsed and drained
- 1 cup red and/or yellow cherry tomatoes
- 10 pitted kalamata olives
- 2 tablespoons balsamic vinegar