Ingredients:
4 chicken breast halves, bone- in, skinless
4 medium russet or idaho baking pota- toes, unpeeled, cut into 1
1 red or green bell pepper, cut into 1x1/2 pieces
1 medium onion, cut into 8 wedges
2 tbsp margarine or butter, melted
1/4 cup parmesan cheese, grated
1 tsp garlic powder
1 tsp paprika
Instructions:
Heat oven to 400~. Spray 15"x10"x1" baking pan with nonstick cooking
spray. Place 1 chicken breast half in each corner of pan. Place
potatoes, bell pepper and onion in center of pan. Pour melted
margarine over chicken and vegetables; sprinkle evenly with cheese,
garlic powder, and paprika. Bake at 400~ for 30 to 35 mins. or until
chicken is fork tender and juices run clear, stirring vegetables once
halfway through cooking.
Per serving - 370 cal (100 cal from fat), 11 g tot fat (3 g sat fat),
80 mg chol, 260 mg sod, 35 g total carbo (35 g fiber, 4 g sugars), 33
g pro. Dietary exchanges - 2 starch, 3 lean meat, 1 vegetable, 1/2 fat
Source: Pillsbury Classic Cookbooks, 2/96
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Easy Baked Chicken & Potato Dinner Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
