Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water then pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally.
Each (App 1 cup) serving contains an estimated:
Cals: 116, FatCals: 10, TotFat: 1g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
Chol: 31mg, Na: 248mg, K: 576mg
TotCarbs: 13g, Fiber: 4g, Sugars: 5g
NetCarbs: 9g, Protein: 15g
Chicken thighs came out a little moister than breasts. I also added a Tbs of tomato paste to increase the flavor a bit. I served it over low-carb pasta for a diabetic-friendly dinner
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 4 | ||
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Calories: 214 | ||
Calories from Fat: 77 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 290.8mg | 10 % | |
Potassium 733.9mg | 19 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 10.4g | ||
Protein 21.1g | 30 % | |
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: 214
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