Ingredients:

-8 asparagus spears

-2 portabello mushroom caps

-1 medium onion, cut in 1/4″ thick rings

-1/2 tbsp extra virgin olive oil

-salt and pepper

-1 rotisserie chicken breast

Directions:

Preheat oven to 400 F. Remove the woody ends of the asparagus by gently bending each stalk until it breaks off.  In a baking dish, toss the vegetables with the olive oil and season with salt and pepper.  Roast for12 to 15 mins., until the vegetables have developed a light brown crust.  Serve veg. with chicken and mixed green salad.

430 calories, 36 grams protein, 18g carbs, 25g fat, 5g fiber