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Baked Chicken and Peas
Number of Servings: 4
Serving Size: 4 oz chicken
Just add a salad, and you have dinner.
|olive oil||1 Tbsp|
|lite soy sauce||2 Tbsp|
|chicken thighs, skinned||4|
|lb fresh mushrooms, sliced||0.25|
|low-sodium chicken broth||0.50 cup|
|frozen peas, thawed and drained||10 oz|
In a shallow 2-qt casserole dish, combine oil, soy sauce, paprika, basil, and thyme. Add chicken thighs, and coat the chicken well.2:
Add mushrooms and chicken broth.3:
Cover and bake at 350 degrees for 50 minutes. Add peas; cover and continue baking for an additional 10 to 15 minutes or until peas are tender. Remove from oven and serve hot.
|Calories from Fat 98|
|Total Fat 11g|
|Saturated Fat 2g|
|Dietary Fiber 5g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Starch 3 Lean Meat|
Complete Quick & Hearty Diabetic Cookbook, 2nd Edition
American Diabetes Association
The Complete Quick & Hearty Diabetic Cookbook features dozens of simple yet delicious recipes from appetizers and salads to pasta, poultry, and desserts. Choose from ore than 200 fast and simple-to-make, low-fat recipes with old-fashioned good taste. These are homestyle favorites brought back in healthy and tasty versions for everyone to enjoy!
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