Chicken With Rosemary Roasted Vegetables

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Dried crumble rosemary
1/2		Sugar substitute
1		Chicken - (abt 3 1/2 lbs) - cut 8 pieces
1 cup	146g / 5.1oz	Small cauliflower florets
1 cup	146g / 5.1oz	Small broccoli florets
1 cup	237ml	Red pepper - cut in 2 pieces (small)

Recipe Instructions

Heat oven to 400 degrees. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add chicken and vegetables. Toss until well coated.

Arrange chicken, skin-side up in a jelly roll pan. Place vegetables, in a single layer, around chicken. Roast 40 minutes, until chicken is cooked through and browned. Halfway through cooking time, flip vegetables over with a spatula.

This recipe yields 4 servings.

Carbohydrates: 5 grams

Net Carbs: 3.5 grams

Fiber: 1.5 grams

Protein: 53.5 grams

Fat: 33 grams

Calories: 538

Description:

"Rosemary is delicious paired with chicken, but use it sparingly because it has a very strong flavor and aroma."

Source:
Atkins Cookbook at http://atkinscenter.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.