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Preheat oven to 350-F. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. Empty chicken and vegetables into 13x9-inch baking or roasting pan; discard bag. Bake, stirring twice, 1 hour or until chicken is done and vegetables are tender.
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Serving Size: 1 Serving (458g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 645 | ||
Calories from Fat: 399 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.4g | 59 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 212.6mg | 65 % | |
Sodium 210.1mg | 7 % | |
Potassium 635.9mg | 17 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.8g | ||
Protein 53.3g | 76 % | |
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: 645
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