Chicken And Fresh Vegetable Provencale
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Small cauliflower | |
| 2 | Med. carrots, sliced thin | |
| 2 | T | Chopped fresh parsley, divid |
| 1/4 | t | Pepper |
| 1/2 | c | Boiling water |
| 2 | T | Lemon juice |
| 2 | Ripe tomatoes, sliced | |
| 1 | Large onion, sliced thin | |
| 1 | T | Diced leaf basil, divided |
| 1 | Chicken cube bouillon | |
| 1 | t | Garlic powder |
| 2 | Chicken breasts, skinnedspt |
INSTRUCTIONS
Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
A Message from our Provider:
“Sunsets – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 24
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.3mg
Potassium: 153.5mg
Carbohydrates: 5.5g
Fiber: 1.1g
Sugar: 2.5g
Protein: <1g