garlicy chicken w/carrots & parsnips

4.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 752.2
  • Total Fat: 45.6 g
  • Cholesterol: 123.5 mg
  • Sodium: 2,667.5 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 10.0 g
  • Protein: 53.6 g

View full nutritional breakdown of garlicy chicken w/carrots & parsnips calories by ingredient
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Number of Servings: 1


    4 large carrots
    3 large parsnips
    4 chicken breast boneless, skinless
    1whole head garlic and 2 cloves
    1/3 c extra virgin olive oil
    1 tsp kosher salt
    1/2 tsp pepper
    2 Tbls fresh thyme


preheat oven 400 degrees

peel carrots and parsnips and slice into long slices place on foil lined baking pan. mince 2 cloves garlic and smear on chicken place on pan with vegetables place remaining cloves of garlic on pan with garlic. drizzle olive oil over chicken and vegetables and sprinkle with salt & pepper
and thyme. bake on center rack 45 min or until chicken tests done
remove chicken to a plate and cover with aluminum foil stir the vegetablesand continue baking for 15 more minutes or until soft

Number of Servings: 1

Recipe submitted by SparkPeople user DBBYHGH2005.

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Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    if you click to view the full nutritional breakdown, you'll see that the 752 cal is clearly for the whole reecipe... since it says the recipe makes 1 serving, which must be a mistake, since there are 4 breasts... divide by 4! - 12/31/09

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  • 1 of 1 people found this review helpful
    I would say when this recipe was put in it was for the 4 chicken breasts...there is nothing in this recipe to warrant the calories...I would almost Gaurantee that you need to divide by four.. - 1/9/09

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  • Incredible!
    1 of 1 people found this review helpful
    The nutritional info is a little crazy- I can't tell if it is for the entire recipe or .25- I didn't use any of the olive oil and removed as much fat from the chicken as I could- so it really was just chicken and veggies backed with the spices- it was delicious- this is the second time I've made it - 4/12/08

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  • I realized that this recipe was figured using just 1 serving, so I just refigured the recipe for 4 servings. - 1/8/13

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  • The only thing I would change with this recipe is to bake the veggies maybe 15 to 20 minutes before adding the chicken. They weren't quite done when the chicken was. I did throw in some onion too, just because we like it. Delicious! - 10/17/11

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