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Tin Foil Baked Chicken with Vegetables
STUDIO DELICIOUS21Ingredients
30Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- zucchini squash (Thinly sliced)
- white onion (or shallots, also sliced very thin)
- bell peppers (Colored, that are seeded and sliced into strips)
- 1 1/2 lb. chicken breasts (boneless, skinless, pounded to 1/2" inch thickness See notes)
- 1 tsp. kosher salt (Diamond Crystal)
- 1 tsp. lemon pepper
- 1 lemon (sliced into 8 thin pieces, seeds removed)
- 6 radishes (sliced thin)
- 1 cup sugar snap peas (halved)
- 2 green onions (trimmed and split in half lengthwise)
- 1/2 lb. asparagus (washed with woody ends trimmed)
- 2 carrots (washed, dried and trimmed on both ends)
- 1/2 cup cherry tomatoes (cut in half)
- 4 tsp. olive oil
- 4 Tbsp. chicken (Bullion, or Chicken broth or stock)
- 2 Tbsp. Italian flat leaf parsley
- 1/2 cup yogurt (plain)
- 3 tsp. Dijon mustard
- 2 tsp. lemon juice
- 1/4 tsp. salt (Diamond Crystal)
- 1/4 tsp. pepper (freshly grated)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol120mg40% |
Sodium1000mg42% |
Potassium1150mg33% |
Protein43g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A130% |
Vitamin C120% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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