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Chicken and Winter Roots

June 10, 2008 - 7:30am
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Chicken and Winter Roots

Nutrition Facts

Serving Size½ of recipe
Total Fat10.5 g
Saturated Fat 2 g
Sodium 813 mg
Total Carbohydrate 22 g
Dietary Fiber 5.5 g
Protein 29.5 g

Servings and Times


Ingredients and Preparation

Leek, sliced½
Parsnips, cut into 2-inch sticks 1 cup
Medium carrots, cut into 2-inch sticks2
Chicken thighs4
Olive oil2 teaspoons
Reduced-sodium chicken broth½ cup
Dried thyme½ teaspoon
Salt¼ teaspoon
Freshly ground pepper1/8 teaspoon
  1. Directions
  2. Preheat oven to 450ÀöF.
  3. Combine leek, parsnip, and carrot in an oven-safe baking dish.
  4. 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.
  5. 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

Side Suggestions: Lemon-parsley Couscous
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 medical condition.

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