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Serving Size | For 4 ounces of chicken, without skin, and ½ of vegetables |
Calories | 683 |
Total Fat | 18.5 g |
Saturated Fat | 5 g |
Sodium | 1,014 mg |
Total Carbohydrate | 70 g |
Dietary Fiber | 10 g |
Protein | 37 g |
Ingredients | Measures |
---|---|
Carrots, peeled and cut into thirds | 3 |
Small red potatoes, quartered | 4 |
Medium yellow onion, quartered | 1 |
Olive oil | 1 tablespoon + 2 tablespoons |
Salt | ¼ + ½ + ½ teaspoon |
Freshly ground pepper | 1/8 + ¼ teaspoon |
Large garlic cloves, minced | 2 |
Parsley, freshly chopped, or 2 teaspoons dried | 2 tablespoons |
Thyme, freshly chopped, or 2 teaspoons dried | 2 tablespoons |
Chicken (3-4 pounds) | 1 |
Lemon, quartered | 1 |
Fresh rosemary sprigs | 2 |
Exchanges
3.5 starches; 4 lean meats; 2.5 vegetables; 2.5 fats
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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