Chicken and Fresh Vegetable Provencale

1 hours Prep: 15 minutes Cook: 1 hours

108 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	each	cauliflower florets
2	each	tomatoes	ripe, sliced
2	each	carrots	thinly sliced
1	each	onion	thinly sliced
2	tablespoons	parsley leaves	fresh, divided
1	tablespoon	basil	leaf, diced, divided
1/4	teaspoon	black pepper
1	each	chicken bouillon cube
1/2	cup	water	boiling
2	tablespoons	lemon juice
2	each	chicken breasts	skinned

Directions

Break the cauliflower into small pieces.

Combine vegetables in 3 quart baking dish.

Sprinkle with 1 teaspoon parsley, 2 teaspoon basil, and the pepper.

Combine the bouillon cube and water and pour over vegetables.

Make paste of 1teaspoon parsley, 1 teaspoon basil, the garlic powder, and lemon juice.

Place the chicken over the vegetables.

Spread the paste on the chicken.

Cover and bake at 350 degrees F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally.

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Nutrition Facts

Serving Size 203g

Amount per Serving

Calories 108 15% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 37mg	12%
Sodium 59mg	2%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	9%
Sugars 4.0g
Protein 15.0g	29%

Vitamin A	117%		Vitamin C	29%
Calcium	3%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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