Greek-Style Roasted Chicken and Vegetables

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Ingredients

??? parsnips, cut into 2 cm pieces ???
??? carrots, cut into 2 cm pieces ???
??? celeriac, cut into 2 cm pieces ???
??? olive oil ???
??? dried oregano ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? milk, partly skimmed, 2% ???
??? yogurt, plain, 2% ???
??? curry powder ???
??? chicken breasts, boneless, skinless ???

Method

  1. Preheat the oven to 190°C/375°F. Generously oil a baking sheet.
  2. Prepare the vegetables then cut them into uniform pieces approximately 2 cm thick. Lay them out on the sheet in one layer and coat thoroughly with the oil. Add the oregano. Season with salt and pepper to taste.
  3. Roast in the middle of the oven for about 35-40 min until the vegetables are soft and golden-coloured. Turn them twice during cooking.
  4. Serve.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

300

Fat

8 g

12 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

90 mg

Sodium

170 mg

7 %

Carbohydrate

19 g

6 %

Fibre

4 g

16 %

Sugars

5 g

Net Carbs

15 g

Protein

36 g

Vitamin A

56 %

Vitamin C

23 %

Calcium

9 %

Iron

17 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6
Good source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin B12, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Milk and Alternatives 0
Meat and Alternatives 4
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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