Weight Watchers Rosemary Chicken With Balsamic-Glazed Onions

I got this cookbook last week and it is absolutely amazing!  

I made the Rosemary Chicken With Balsamic-Glazed Onions (page 159) tonight for dinner.  I also served it with a side of Fall Vegetables With Pears And Walnuts (page 227).


Here are both recipes:


ROSEMARY CHICKEN WITH BALSAMIC-GLAZED ONIONS
6 points per serving.  (1 serving = 1 chicken breast with 1/3 cup onions)


2 teaspoons extra-virgin olive oil
3 small red onions, each cut into 8 wedges
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons worcestershire sauce 
4 (5 oz) skinless boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried


Directions: Heat oil in large nonstick skillet over medium-high heat.  Add onions and cook, turning often, until lightly browned (about 5 minutes).  Add vinegar, honey, and worcestershire sauce and simmer until onions are tender (about 5 minutes).  Transfer to bowl and keep warm.  Wipe out skillet.


Sprinkle chicken with salt, pepper, and rosemary. Spray skillet with nonstick spray and set over medium-high heat.  Add chicken and cook turning once, until cooked through (about 8 minutes).  Serve chicken with onions. 



ROASTED FALL VEGETABLES WITH PEARS AND WALNUTS
5 points per serving.  (1 serving = 1 1/2 cups)


INGREDIENTS: 
Your favorite veggies diced up
(I used sweet potatoes, peppers, & cauliflower)
Red potatoes diced up (not in original recipe)
2 teaspoons olive oil
1/2 teaspoon salt
1 large firm-ripe pear, quartered, cored, and cut into 12 slices
1 tablespoon apple-cider vinegar
2 teaspoons pure maple syrup
1/8 teaspoon black pepper
2 tablespoons walnuts toasted and chopped


DIRECTIONS:
Preheat oven to 400 degrees F.


Place veggies on a large baking pan with nonstick spray.  Drizzle with 1 teaspoon of oil, sprinkle with 1/4 teaspoon of the salt, and toss to coat.  Spread vegetables in single layer in pan.  Roast 20 minutes.  Stir in pear and roast until vegetables and pear are tender, about 12 minutes longer.


Whisk together remaining 1 teaspoon oil and 1/4 teaspoon salt, the vinegar, maple syrup, and pepper in large bowl.  Add roasted vegetables and walnuts and toss gently  to coat.  Serve hot, warm, or at room temperature. 


linking to Beauty and Bedlam Tasty Tuesday