A simple and easy recipe for weeknight dinners. Easy on the waistline for the weight-conscious.
Preheat oven at 180 degrees Celsius (350 F).
Marinate chicken thigh with olive oil, thyme leaves, salt and Cajun seasoning (may substitute with freshly grounded black pepper). Set aside for 20 minutes.
Heat a pot of water. When it boils, place chopped cauliflower and broccoli into steamer insert inside the pot of boiling water for about 5 minutes. Drizzle steamed vegetables with a little olive oil, if desired.
Grease roasting pan with a dash of olive oil. Place chicken thighs on pan and roast for about 20 minutes, or until the meat flakes easily using a fork.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 147 | ||
Calories from Fat: 46 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 94.1mg | 29 % | |
Sodium 323.4mg | 11 % | |
Potassium 339.4mg | 9 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.9g | ||
Protein 22.9g | 33 % | |
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: 147
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