Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
473
Calories
40g
Protein
5g
Fat
66g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chicken breasts, skinned, boned and quartered
- 2 teaspoons powdered rosemary
- 2 tablespoons dried parsley
- ¼ teaspoon black pepper
- 1 whole head garlic, separated into cloves and peeled
- 12 baby carrots
- 1 large onion, cut into rings
- 4 small red potatoes, halved
- 1 pound fresh green beans, stemmed
- 1 cup dry white wine (Soave Bolla is good)
Directions
1
In a covered casserole dish, arrange chicken on bottom.
2
Combine rosemary, parsley and pepper.
3
Sprinkle ⅓ of mixture over chicken.
4
Top with garlic, carrots, onion and potatoes.
5
Sprinkle ⅓ of seasoning mixture over the potatoes.
6
Top with green beans.
7
Sprinkle remaining third of seasoning over top.
8
Pour wine over all.
9
Cover tightly with foil, then cover with lid.
10
Bake at 350°F for 1 hour or until chicken is cooked and vegetables are tender.
Recipe sourced from
fandom