The tangy fresh flavours make you forget you're eating something healthy.
Preheat oven to 200degrees C.
Blend spices, garlic, lemon juice and oil into a paste.
Coat chicken and place in a baking dish.
Pour chicken stock over the chicken thighs and bake for 30 minutes.
Toss salad vegetables together.
Remove from oven and rest for 5 minutes.
Slice and serve over salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1306g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4282 | ||
Calories from Fat: 4087 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 454.2g | 606 % | |
Saturated Fat 64.9g | 324 % | |
Monounsaturated Fat 326.6g | ||
Polyunsanturated Fat 49.7g | ||
Cholesterol 79.7mg | 25 % | |
Sodium 126.4mg | 4 % | |
Potassium 1200.4mg | 32 % | |
Total Carbohydrate 65.7g | 19 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 60.7g | ||
Protein 20.4g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4282
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