• 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
    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.)

    Exchanges3 lean meats; 3 vegetables; 1 fat; 0.5 starches

    Side Suggestions: Lemon-parsley CouscousCook couscous according to package directions and then stir in chopped fresh parsley. Drizzle with lemon juice.

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