Cashew Carrot Ginger Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.7
  • Total Fat: 13.3 g
  • Cholesterol: 85.0 mg
  • Sodium: 622.3 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 27.7 g

View full nutritional breakdown of Cashew Carrot Ginger Chicken calories by ingredient


Introduction

High protein, high fibre, Gluten-free, fast prep, one dish meal - easily adapted to whatever you have in your fridge/pantry. High protein, high fibre, Gluten-free, fast prep, one dish meal - easily adapted to whatever you have in your fridge/pantry.
Number of Servings: 4

Ingredients

    4 chicken thighs, skinless
    I can (540 ml) chickpeas, drained
    1/2 medium onion, diced
    1 stick celery, diced
    parsley 4 tbs chopped
    garlic 1 tsp
    raw almonds, 1 oz, approx 24 kernels
    1 cup Pacific cashew, carrot and ginger soup - or substitute whatever soup you have available (may alter sodium and fibre levels)


Directions

Arrange chicken in nonstick baking pan. Dice vegetables and parsley. Drain chickpeas. Mix them and all other ingredients in a bowl and pour over chicken. Bake at 350 F or until chicken thoroughly cooked. Can be served over rice, or with salad (adjust food tracker accordingly), or as a one dish meal.

Serving Size: Makes at least 4 serves

Number of Servings: 4

Recipe submitted by SparkPeople user PENDERKATH.