Nutrition Facts
Nutrition Facts
Calories | 237 | |
---|---|---|
Total Fat | 7.5 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 4.0 g | |
Cholesterol | 73 mg | |
Sodium | 202 mg | |
Total Carbohydrate | 16 g | |
Dietary Fiber | 3 g | |
Sugars | 5.1 g | |
Added Sugars | 1 g | |
Protein | 25 g |
Ingredients
For the Cinnamon Glazed Root Vegetables:
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1 small raw sweet potato (cut into 1-inch cubes, peeled if desired) -
1/2 cup baby carrots (cut into 1-inch pieces) -
1 small turnip (cut into 1-inch cubes) -
1 Tbsp. extra virgin olive oil -
1 Tbsp. light tub margarine -
1/2 tsp. cinnamon -
1 tsp. brown sugar
For the Lemon Chicken:
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non-stick Cooking spray -
4 boneless, skinless chicken breasts (all visible fat discarded) -
1 lemon -
1/4 tsp. black pepper -
1/2 tsp. dried parsley -
1/2 tsp. dried oregano
Directions
For the Cinnamon Glazed Root Vegetables:
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Preheat oven to 400 degrees. -
Combine vegetables in a medium mixing bowl and toss with olive oil to coat. -
Spread vegetables on a baking sheet and bake for 20 minutes. -
Stir vegetables and bake an additional 20 minutes until vegetables are tender (pierce easily with a fork) and are lightly browned. -
Return vegetables to mixing bowl and add margarine, cinnamon and brown sugar. -
Toss until margarine is melted and vegetables are coated with cinnamon and sugar.
For the Lemon Chicken:
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Pound chicken to even thinness (about 1 inch). -
Spray a large skillet with non-stick cooking spray, place over medium heat. -
Add chicken to skillet and squeeze juice of ½ the lemon over the chicken. -
Sprinkle pepper, parsley and oregano over the chicken. -
Cook for 5-10 minutes on each side