Try this Chicken With Rosemary Roasted Broccoli recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 degrees. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.
Arrange chicken, skin-side up in a jelly roll pan. Place vegetables, in a single layer, around chicken. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.
This recipe yields 4 -6 servings.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 38 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 97.4mg | 30 % | |
Sodium 140mg | 5 % | |
Potassium 765.8mg | 20 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 5.6g | ||
Protein 41.6g | 59 % | |
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: 243
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