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Chicken and Winter Roots

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Nutrition FactsServings and TimesIngredients and Preparation

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

Servings and Times

Servings 2

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

  1. Preheat oven to 450˚F.
  2. Combine leek, parsnip, and carrot in an oven-safe baking dish.
  3. 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.
  4. Bake for 30 minutes, or until chicken is cooked through. (Cover with foil if chicken starts to get too brown.)

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • 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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