Chicken and Winter Roots
|Serving Size||½ of recipe|
|Total Fat||10.5 g |
|Saturated Fat|| 2 g|
|Sodium|| 813 mg |
|Total Carbohydrate|| 22 g|
|Dietary Fiber|| 5.5 g |
|Protein|| 29.5 g|
| Leek, sliced||½|
| Parsnips, cut into 2-inch sticks ||1 cup|
|Medium carrots, cut into 2-inch sticks||2 |
|Chicken thighs||4 |
|Olive oil||2 teaspoons |
| Reduced-sodium chicken broth||½ cup|
| Dried thyme||½ teaspoon|
|Salt||¼ teaspoon |
| Freshly ground pepper||1/8 teaspoon|
- Preheat oven to 450ÀöF.
- Combine leek, parsnip, and carrot in an oven-safe baking dish.
- Place chicken on top of the veggies and then drizzle with olive oil. Pour broth around chicken and then season the whole dish with the thyme, salt, and pepper.
- Bake for 30 minutes, or until chicken is cooked through. (Cover with foil if chicken starts to get too brown.)
3 lean meats; 3 vegetables; 1 fat; 0.5 starches
Cook couscous according to package directions and then stir in chopped fresh parsley. Drizzle with lemon juice.
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
EBSCO Publishing All rights reserved.