Try this Fast&fit- Balsamic Chicken and Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionSauce: In small saucepan, whisk together vinegar, tomato juice, oil, thyme, mustard, sugar and garlic; bring to boil over high heat. Boil, whisking occasionally, for 5 minutes or until thick enough to coat back of spoon. Set aside 1/4 cup to serve with chicken. Halve tomatoes lengthwise. Remove mushroom stems. Arrange vegetables cut side up, in 13x9-inch cake pan. Spoon half of the sauce over mushrooms only; sprinkle both vegetables with cheese. Bake on lower rack in 400F 200C oven for 10 minutes. Pull skin from chicken; score 3 times. Coat with some of the remaining sauce. Broil, turning and brushing with sauce once, for 12-15 minutes or until no longer pink inside. Season chicken and vegetable with salt and pepper to taste. Serve with sauce. Per serving: about 290 calories, 31 g Protein, 14 g fat, 11 g carbohydrate Menu suggestion: Balsamic Chicken and Roasted Vegetables Spinach Linguine Baked Red Grapefruit with Sugar and Cinnamon Source: Canadian Living magazine Apr 95 Presented in article by Dana McCauley: "Fast & Fit: Chicken and Veggie Broil" [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 | ||
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Calories: 372 | ||
Calories from Fat: 67 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 140.2mg | 43 % | |
Sodium 447.5mg | 15 % | |
Potassium 1261.2mg | 33 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.5g | ||
Protein 59.6g | 85 % | |
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: 372
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