Rhubarb, Ginger & Saffron Baked Chicken
This easy baked chicken recipe is perfect for entertaining because you can mix most of the ingredients together ahead of time. While the chicken is baking, you can throw together a salad and make couscous or rice to sop up the delicious sauce from the chicken. Red onion is key here, as it helps the rhubarb retain its pink color even when baked. Source: EatingWell Magazine, March/April 2015
Ingredients
Directions
Tips
Make Ahead Tip: Combine chicken and seasonings (Step 2) and refrigerate for up to 24 hours. Let stand at room temperature for about 1 hour before continuing.
Nutrition Facts
Serving Size: 2 pieces chicken & 3/4 cup sauce
Per Serving:
515 calories; 24.6 g total fat; 5.3 g saturated fat; 133 mg cholesterol; 403 mg sodium. 696 mg potassium; 30.8 g carbohydrates; 3.6 g fiber; 22 g sugar; 39.8 g protein; 242 IU vitamin a iu; 11 mg vitamin c; 31 mcg folate; 138 mg calcium; 3 mg iron; 69 mg magnesium; 18 g added sugar;
Exchanges:
1 vegetable, 1 other carbohydrate, 5 1/2 lean meat, 2 fat