Chicken based
Source: Maddie
- Preheat the oven to 430°F. Line a baking
sheet with parchment paper.
- Peel and cut the butternut squash in half;
remove the seeds and chop into slices. Then,
zest the lemon into a bowl and cut into slices.
- Place the chicken and the squash onto the
baking sheet with oil, garlic, lemon zest,
slices, chili flakes, maple syrup, sage, salt and
pepper. Roast it all in the oven for 40 minutes.
Add the kale and cranberries before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2432g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2940 | ||
Calories from Fat: 1203 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 133.7g | 178 % | |
Saturated Fat 37.8g | 189 % | |
Monounsaturated Fat 55.8g | ||
Polyunsanturated Fat 28.3g | ||
Cholesterol 890.9mg | 274 % | |
Sodium 917.6mg | 32 % | |
Potassium 6404.1mg | 169 % | |
Total Carbohydrate 140.4g | 41 % | |
Dietary Fiber 24.5g | 98 % | |
Sugars, other 115.9g | ||
Protein 300.6g | 429 % | |
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: 2940
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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