Aired December 31, 2013
Preheat oven to 450?F.
Crisp up bacon in a skillet over medium-high heat; remove to a paper towel-lined plate to drain. Stir garlic into drippings, cook 1 minute then add breadcrumbs and combine. Season with onion, coriander, cumin and parsley; mix in grated cheese.
Season chicken with salt and pepper on both sides and arrange on a parchment-lined or nonstick baking sheet. Slather the chicken with mustard and pack breadcrumbs evenly into place.
Arrange beans and potatoes on a second baking sheet and coat with oil, and season with smoked paprika, salt and pepper. Roast 15 minutes, reduce heat to 425?F then add chicken to oven and roast 30 minutes more?chicken should be cooked through and browned and crispy; potatoes should be brown and the beans very tender and golden at edges. Toss potatoes and beans with scallions and serve alongside chicken.
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Serving Size: 1 Serving (528g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1011 | ||
Calories from Fat: 349 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 1782.5mg | 61 % | |
Potassium 1747.6mg | 46 % | |
Total Carbohydrate 133.2g | 39 % | |
Dietary Fiber 19.6g | 79 % | |
Sugars, other 113.5g | ||
Protein 33.8g | 48 % | |
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: 1011
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