Maple-roasted Chicken and Vegetables -- Lower Carb
This one-pot meal (meat and 3 veg) features diced chicken breast, marinated in maple syrup, roasted with root vegetables, served with spicy brown mustard
Yield: 8 Servings Ready in 2 hours
6 people trying soon
|2 poundboneless skinless chicken breasts; cut into 1-inchcube|
|1/2 cupSugar-free maple syrup; divided|
|4 mediumcarrots; cut into large chun|
|4 white onions; cut into large chunks|
|1 poundparsnips; cut into large chunks|
|3 mediumsweet potatoes; cut into large chunks|
|1/4 teaspoonfreshly ground black pepper|
|1/4 teaspoondried thyme|
|1 tablespoondried parsley flakes|
|1 cuplow-sodium chicken broth|
|Spicy brown mustard|
Maple-roasted Chicken and Vegetables -- Lower Carb Preparation
Preheat the oven to 375F. 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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?