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Oven-roasted Chicken Thighs
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 260 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 354 mg |
| Total Carbohydrate | 6 g |
| Dietary Fiber | 0 g |
| Protein | 27 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Skinless chicken thighs | 4 |
| Cooking spray | |
| Juice of 1 lemon | |
| Dried rosemary | 1 ½ teaspoon |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste | |
- Directions
- Preheat oven to 450ºF.
- Place chicken thighs in a baking dish coated with cooking spray, drizzle with lemon juice, and rub with rosemary, salt, and pepper.
- Roast chicken, turning once, about 25-30 minutes, or until chicken is cooked through and golden.
Exchanges
4 lean meats
Side Suggestions: Garlicky Broccoli Rabe
Fill a large, deep skillet 2/3 of the way full with water and bring to a boil. Place ½ bunch trimmed broccoli rabe in the skillet, then reduce heat and simmer for 5-7 minutes. Drain and set broccoli rabe aside. In same skillet, heat 2 teaspoons olive oil over medium heat. Saute 2 thinly sliced garlic cloves for 2-3 minutes, until tender, then add broccoli rabe, and cook for 1-2 more minutes. Sprinkle with ¼ teaspoon salt and serve. Nutrition Info (for ½ of recipe): 64 calories; 5 g carbohydrate; 2 g protein; 5 g fat (0.5 g sat); 0 g fiber; 370 mg sodium. Exchanges: 1 vegetable; 1 fat.
Long Grain and Wild Rice
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 medical condition.
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