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Ingredientes
- 4 x skinless chicken breasts
- 1/2 c. lemon juice
- 1 tsp lemon peel finely grated
- 2 Tbsp. honey
- 2 Tbsp. vegetable oil
- 2 Tbsp. fresh rosemary leaves minced
- 1 lb baby red potatoes (8)
- 1 lb carrots (8) peeled
Direcciones
- Parboil potatoes and carrots (about 5 min). Rinse in cold water, drain and set aside.
- Marinate chicken in rest of ingredients for 30 min to several hrs.
- Cover and bakeat 375 for 30 min. Remove cover , add in potatoes and carrots, and bake for another20 min.
- NOTES : I made this for my hubby and he just loved it!!
- The %CFF is 18.6% (10 gms fat per serving). Well within this list's guidelines.
- Frankly, the finished dish is probably even lower than which, as you do not eat all of the marinade. If you wanted to lower the fat even more, you could reduce the amount of oil in the marinade. If you need more liquid, after reducing the oil, you could add in some water, more lemon juice, or possibly even orange juice. [ecr]
- Well, I'd cut down which oil to about 2 tsp, and use some chicken or possibly vegetable broth instead. Or possibly use a low or possibly no-fat Italian dressing instead of oil. Maybe some white wine or possibly balsamic vinegar. I'm an inveterate tamperer with ingredients. [Gayle Smith
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 71 | 26% |
| Total Fat 8.03g | 10% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.19g | |
| Cholesterol 27mg | 9% |
| Sodium 108mg | 5% |
| Potassium 1016mg | 29% |
| Total Carbs 40.12g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 15.29g | 10% |
| Protein 13.97g | 22% |
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