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 |
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 |
Directions
- Preheat oven to 450˚F.
- Combine leek, parsnip, and carrot in an oven-safe baking dish.
- 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.
- Bake for 30 minutes, or until chicken is cooked through. (Cover with foil if chicken starts to get too brown.)
Exchanges
3 lean meats; 3 vegetables; 1 fat; 0.5 starches
Side Suggestions: Lemon-parsley Couscous
Cook couscous according to package directions and then stir in chopped fresh parsley. Drizzle with lemon juice.