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Name: Chicken and Fresh Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 sm head cauliflower; 2 tb Fresh parsley or dried parsley; 1/2 c Boiling water; 4 Chicken breast halves; 2 tb Lemon juice; 1/4 ts Pepper; 1 lg Onion sliced thin; 1 c Chicken broth; 2 md Carrots sliced thin; 2 Tomatoes ripe, sliced; 1 tb Basil divided, chopped

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INGREDIENTS

1 sm head cauliflower
2 tb Fresh parsley ; or dried parsley
1/2 c Boiling water
4 Chicken breast halves
2 tb Lemon juice
1/4 ts Pepper
1 lg Onion ; sliced thin
1 c Chicken broth
2 md Carrots ; sliced thin
2 Tomatoes ; ripe, sliced
1 tb Basil ; divided, chopped

Servings

INSTRUCTIONS

Break the cauliflower into small pieces. Combine vegetables in 3 quart baking dish. Sprinkle with 1 Tbs. parsley, 2 tsp. basil, and the pepper. Pour the chicken broth over vegetables. Make paste of the remaining parsley and basil, garlic powder and lemon juice. Place chicken over vegetables. Spread the paste on chicken, cover and bake at 350F for 1 1/2 hours or until chicken and vegetables are tender. Makes 4 servings Nutrition Information Calories 183 Fat grams 2.4 Fiber 2.6 Recipe from http://www.canadianparents.com/canadacooks/index.htm Recipe by: Submitted by Cherie Posted to KitMailbox Digest by Roberta Banghart on Aug 22, 1998,

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Nutrition

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Serving Size: 1 Serving (362g)
Recipe Makes: 4

Calories: 208
Calories from Fat: 76 (37%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.8g
Cholesterol 55.7mg		17 %
Sodium 333.7mg		12 %
Potassium 724.1mg		19 %
Total Carbohydrate 13g		4 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 9.1g
Protein 21g		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.

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Calories per serving: 208

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