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Chicken & Fresh Vegetable Provencale

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Submitted by usborne

Chicken and Fresh Vegetable Provencale recipe

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
EACH EACH CAULIFLOWER FLORETS *
2 2
EACH EACH TOMATOES
ripe, sliced
2 2
EACH EACH CARROTS
thinly sliced
1 1
EACH EACH ONIONS
thinly sliced
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, divided
1 15
TABLESPOON ML BASIL
leaf, diced, divided
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
½ 118
CUP ML WATER
boiling
2 3E+1
TABLESPOONS ML LEMON JUICE
2 2
EACH 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 1 teaspoon 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℉ (180℃) F for 1½ hrs or until the chicken and vegetables are tender, basting occasionally.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 108 15% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 59mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 29g
Vitamin A 117% Vitamin C 29%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 
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