A quick toss of the main ingredients with an easy to make sauce and into the oven it goes. Low fat and with a tangy flavor. I think it lends itself to variations based on what you have in the fridge.
1. Preheat oven to 375F
2. Chop the chicken and place in medium roasting pan
3. Drizzle with 1 Tbsp EVOO and season with salt and pepper
4. Add drained artichokes, sliced mushrooms and chopped onion
5. Mix Chardonnay and white balsamic vinegar and add remaining ingredients. Stir to mix
6. Pour wine & vinegar sauce over the chicken and vegetables.
7. Roast 30 - 40 minutes or until chicken is cooked through.
It's difficult to mess up.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 222 | ||
Calories from Fat: 33 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 87.7mg | 27 % | |
Sodium 139.8mg | 5 % | |
Potassium 621.4mg | 16 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 4.8g | ||
Protein 36.3g | 52 % | |
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: 222
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