This recipe originally came from the Low Fat, Good Food cookbook, but naturally I changed it. The first version is as prepared by me, the following version is as appears in the cook book. The changes I made reflect the fact that there are only two of us, but that we will eat as much as I fix, and that we dont like zucchini, and also that I had some chopped red onion in the fridge I needed to use. Also, we LOVE artichoke hearts, so I saw no reason to reduce the amount just because I had drastically cut the meat... at any rate, Ive made it both ways and its very, very good. Place chicken pieces in roasting dish. Open artichoke hearts and pour whole can over chicken. Add Lemon juice, tilt pan to mix. Add basil and scallions. Clean but do not peel carrots and zucchini and cut into strips, layer over chicken in roasting pan. Bake at 350 degrees for one hour or until carrots are tender. Serve with rice or potatoes. Serves 4. Posted to EAT-L Digest by Meghan E Gray-Leckrone
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2266g)|
|Recipe Makes: 1|
|Calories from Fat: 386 (20%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 940.8mg||289 %|
|Sodium 1527.5mg||53 %|
|Potassium 5900.8mg||155 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 46.1g|
|Protein 306.5g||438 %|
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: 1928
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!