Chicken & Veggies ala Stefaffi
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 131.8
- Total Fat: 4.3 g
- Cholesterol: 68.7 mg
- Sodium: 174.5 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.6 g
- Protein: 18.1 g
View full nutritional breakdown of Chicken & Veggies ala Stefaffi calories by ingredient
Introduction
Baked Chicken Breasts w/ a side of yummy sauteed veggies. Baked Chicken Breasts w/ a side of yummy sauteed veggies.Number of Servings: 5
Ingredients
-
6 - Boneless, skinless, chicken thighs
3 - med zucchini, quartered and sliced.
3 - cups fresh baby spinach
1 - pint sliced mushrooms
1/2 Tablespoon gluten-free soy sauce
1 - Tablespoon Olive oil
Directions
Pre-heat oven to 350.
On a cookie sheet, lay out a sheet of parchment paper, and sprinkle seasoning onto the sheet. put 6 chicken thighs onto the sheet, then drizzle olive oil, seasoning, and white wine over the thighs. Cook at 350 for 20 minutes.
For the veggies, spray a skillet with non-stick spray, and on high heat, add the zucchini and mushrooms. When the zucchini is just about done, add 2 cups fresh baby spinach, and put a lid over all the veggies. This will cause the steam to cook the spinach through.
after a minute or two, stir all the veggies together, and add a dash of soy sauce to the pan.
When the chicken is cooked through, serve on a plate with the veggies.
Serving Size: Makes 6 lunch-sized servings
Number of Servings: 5
Recipe submitted by SparkPeople user HAJIGGITY.
On a cookie sheet, lay out a sheet of parchment paper, and sprinkle seasoning onto the sheet. put 6 chicken thighs onto the sheet, then drizzle olive oil, seasoning, and white wine over the thighs. Cook at 350 for 20 minutes.
For the veggies, spray a skillet with non-stick spray, and on high heat, add the zucchini and mushrooms. When the zucchini is just about done, add 2 cups fresh baby spinach, and put a lid over all the veggies. This will cause the steam to cook the spinach through.
after a minute or two, stir all the veggies together, and add a dash of soy sauce to the pan.
When the chicken is cooked through, serve on a plate with the veggies.
Serving Size: Makes 6 lunch-sized servings
Number of Servings: 5
Recipe submitted by SparkPeople user HAJIGGITY.