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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

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.)

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.