Rosemary Lemon Chicken With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Lowfat, One dish, Poultry, Tested, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | Skinless chicken breast | |
| halves | ||
| 1/2 | c | Lemon juice |
| 1 | t | Lemon peel, finely grated |
| 2 | T | Honey |
| 2 | T | Vegetable oil, or spray |
| 2 | T | Fresh rosemary leaves |
| chopped | ||
| 1 | lb | Baby red potatoes, see |
| pantry note | ||
| 1 | lb | Carrots, peeled |
INSTRUCTIONS
PANTRY: Serve two two potatoes and two carrots with each chicken breast half. Parboil potatoes and carrots (about 5 minutes). Rinse in cool water, drain and set aside. Marinate chicken in rest of ingredients for 30 minutes to several hours. Cover and bake at 375 for 30 minutes. Remove cover , add potatoes and carrots, and bake for another 20 minutes. EACH: with oil: 335 cals, 23% from fat, (8.5g total fat), 5g fiber: or substitute cooking spray for the oil: 275 cals, 2g fat 6% cff. --est by MasterCook. " I received this recipe from a different list and if it doesnt fall in the guidelines, what could be done to make it? I made this for my hubby and he just loved it!!" >From: "Emmylyn" <emmylyn@reiters.org> >Subject: elf: Re: It's Thursday - DELURK-Day (and friday) >Date: Fri, 9 Apr 1999 Recipe by: Emmylyn (tested) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 09, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 73.1mg
Sodium: 319.9mg
Potassium: 793mg
Carbohydrates: 24.5g
Fiber: 5.4g
Sugar: 15.1g
Protein: 30.1g