Chicken and Winter Roots
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 300 |
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 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
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 |
- Directions
- 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.)
Exchanges
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.
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