ROASTED CHICKEN & RADISH MEDLEY
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
1 pound boneless chicken breasts, halved
2 green peppers, cut in chunks
6 ounces radishes, halved, about 12-16 radishes
1 medium zucchini, cut in thick half moons, 7 ounces
12 cloves garlic, peeled

In a large bowl, toss everything to coat with oil and seasonings. Put in a large shallow roasting pan, arranging the vegetables around the chicken. Roast at 400 for 25 minutes, turning the food every 10 minutes.

Makes 4 servings
Do not freeze

Including the garlic:
Per Serving: 289 Calories; 15g Fat; 28g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

Without the garlic:
Per Serving: 276 Calories; 15g Fat; 28g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

The relatively high carb count is from all that garlic. If you don't eat it, only count 4 net carbs per serving. I don't think that the garlic had enough time to roast and mellow when left whole. What I might do next time is only use 4 cloves and quarter them so they'll flavor the whole dish, but you won't have to eat large chunks of it. The radishes were an interesting addition. I was hoping they'd taste a bit like roasted potatoes, but again, the roasting time isn't really long enough to brown them very well and the larger pieces were still a bit crunchy. If I use radishes in this again, I will make sure to cut them into smaller pieces. I was afraid that the chicken might end up overcooked, but it was cooked just about right and tasted quite nice with the veggies. This sort of recipe could easily be tweaked by using different combinations of vegetables and seasonings. It was also pretty quick to assemble and bake.


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