|Total Fat||10 g|
|Saturated Fat||2 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||1.5 g|
|Olive oil||2 teaspoons|
|Yellow onion, chopped||1|
|Garlic cloves, minced||2|
|Chicken quarters, skin removed||2|
|Reduced-sodium chicken stock||½ cup|
|Juice of ½ lemon|
|Dried ginger||½ teaspoon|
|Freshly ground pepper to taste|
|Lemon zest||2 teaspoons|
|Parsley, chopped||1 tablespoon|
- Preheat oven to 400˚ F.
- Drizzle olive oil into a baking dish and then add onion and garlic. Place chicken on top of the onion and garlic, and pour over the chicken stock and fresh squeezed lemon juice. Season the chicken with the paprika, ginger, salt, pepper, and lemon zest.
- Bake chicken in the oven for 30 minutes. Remove and baste with juices. Cover with aluminum foil and continue baking for another 15 minutes, or until a meat thermometer registers 175˚F. Sprinkle with chopped parsley and serve.
4 very lean meats; 1 fat; 1 vegetable
Prepare using chicken stock instead of water for added flavor.
Combine 1 peeled and chopped orange, 2 tablespoons raisins, 2 tablespoons slivered almonds, 1 teaspoon lemon juice, and 1/8 teaspoon cinnamon in a small bowl. Cover and chill until served.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.