Chicken and Winter Roots
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories300Total Fat10.5 gSaturated Fat2 gSodium813 mgTotal Carbohydrate22 gDietary Fiber5.5 gProtein29.5 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresLeek, sliced½Parsnips, cut into 2-inch sticks1 cupMedium carrots, cut into 2-inch sticks2Chicken thighs4Olive oil2 teaspoonsReduced-sodium chicken broth½ cupDried thyme½ teaspoonSalt¼ teaspoonFreshly ground pepper1/8 teaspoon
  • Directions
  • Preheat oven to 450˚F.
  • 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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