Lemony Chicken with Brussels Sprouts and Leeks - 25g Carbs, 5g Fiber, 7g Sugars
From: Delicious Living - Lori Eanes
Lemon brings bright, crisp flavor to this healthy dinner for two.
2 cups brussels sprouts, trimmed and halved
2 cups sliced leek
3 cloves garlic, chopped
3 Tbsp fresh lemon juice
1 Tbsp PLUS 1/2 tsp olive oil, divided
1/4 tsp salt
1/2 tsp black pepper
4 bone-in, skinless chicken thighs (approximately 1 1/2 lb), fat trimmed
1 lemon (sliced)
Preheat oven to 350 degrees F.
In a medium bowl toss brussels sprouts, leek and garlic with lemon juice, 1 tablespoon olive oil, salt and pepper. Spread vegetables in an even layer in a medium baking dish.
Place chicken thighs over vegetables. Brush chicken with remaining ½ teaspoon olive oil, and season with salt and pepper. Top with lemon slices. Bake uncovered for 1 hour, or until the chicken is golden brown and measures 165˚ on a meat thermometer inserted in deepest part of thigh (not touching a bone).
Serving: 2 chicken thighs and 2 cups vegetables
Nutrition per Serving: 353 Calories, 14g Fat (8g Mono, 3g Poly, 3g Sat), 114mg Cholesterol, 739mg Sodium, 25g Carbs, 5g Fiber, 7g Sugars, 32g Protein
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