Maple-roasted Chicken and Vegetables – Lower Carb
Ingredients
- 2 pound boneless skinless chicken breasts cut into 1-inchcube
- 1/2 cup Sugar-free maple syrup divided
- 4 medium carrots cut into large chun
- 4 white onions cut into large chunks
- 1 pound parsnips cut into large chunks
- 3 medium sweet potatoes cut into large chunks
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon dried parsley flakes
- 1 cup low-sodium chicken broth
- 1 teaspoon paprika
- Spicy brown mustard
Instructions
- Preheat the oven to 375F. Marinate the chicken cubes in 1/4 cup of the maple syrup.
- Spread the vegetables in a large baking dish. Sprinkle with pepper, thyme, and parsley. Pour maple syrup and chicken broth evenly over the dish and stir to distribute.
- Cover and bake about 1 ? hours, stirring every 20 minutes to keep vegetables moist.
- Sprinkle the chicken with paprika, stir into vegetables, and bake for another 20 minutes.
- Serve with spicy brown mustard.
- Each (2 1/2 cups; 374g) serving contains:
- Cals: 317, FatCals: 18, TotFat: 1g
- SatFat: 0g, PolyFat: 1g, MonoFat: 0g
- TotCarbs: 28g, Fiber: 7g, Sugars: 8g
- NetCarbs: 21g, Protein: 29g
- Food Group Serving(s)
- DASH: Vegetables: 3.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
- USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.0: Sweets: 0.0
