Chicken And Fresh Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Low fat, Poultry, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Head cauliflower | |
| 2 | Carrots – sliced thin | |
| 2 | T | Fresh or dried parsley |
| 1/4 | t | Pepper |
| 1/2 | c | Boiling water |
| 4 | Chicken breast halves – | |
| skinless | ||
| 2 | Tomatoes – ripe, sliced | |
| 1 | Onion sliced thin | |
| 1 | T | Basil – divided, chopped |
| 1 | c | Chicken broth |
| 2 | T | Lemon juice |
INSTRUCTIONS
Break the cauliflower into small pieces. Combine vegetables in 3 quart baking dish. Sprinkle with 1 Tbs. parsley, 2 tsp. basil, and the pepper. Pour the chicken broth over vegetables. Make paste of the remaining parsley and basil, garlic powder and lemon juice. Place chicken over vegetables. Spread the paste on chicken, cover and bake at 350F for 1 1/2 hours or until chicken and vegetables are tender. Makes 4 servings Nutrition Information Calories 183 Fat grams 2.4 Fiber 2.6 Recipe from http://www.canadianparents.com/canadacooks/index.htm Recipe by: Submitted by Cherie Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug 22, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 73.1mg
Sodium: 434.9mg
Potassium: 687.3mg
Carbohydrates: 12.5g
Fiber: 3.2g
Sugar: 6.1g
Protein: 29.8g