Maple-roasted Chicken and Vegetables -- Lower Carb

Maple-roasted Chicken and Vegetables -- Lower Carb Ingredients

2 pound boneless skinless chicken breasts cut into 1-inchcube	1/4 teaspoon freshly ground black pepper
1/2 cup Sugar-free maple syrup divided	1/4 teaspoon dried thyme
4 medium carrots cut into large chun	1 tablespoon dried parsley flakes
4 white onions cut into large chunks	1 cup low-sodium chicken broth
1 pound parsnips cut into large chunks	1 teaspoon paprika
3 medium sweet potatoes cut into large chunks	Spicy brown mustard

Instructions for Maple-roasted Chicken and Vegetables -- Lower Carb

Preheat the oven to 375?F. Marinate the chicken cubes in 1/4 cup of the maple syrup.
Spread the vegetables in a large baking dish. Sprinkle with pepper, thyme, and parsley. Pour maple syrup and chicken broth evenly over the dish and stir to distribute.
Cover and bake about 1 ? hours, stirring every 20 minutes to keep vegetables moist.
Sprinkle the chicken with paprika, stir into vegetables, and bake for another 20 minutes.
Serve with spicy brown mustard.

Each (2 1/2 cups; 374g) serving contains:
Cals: 317, FatCals: 18, TotFat: 1g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
TotCarbs: 28g, Fiber: 7g, Sugars: 8g
NetCarbs: 21g, Protein: 29g

Food Group Serving(s)
DASH: Vegetables: 3.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.0: Sweets: 0.0

Main Ingredient: ChickenCuisine: American

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Ingredient Insight - look inside this recipe