Rhubarb, Ginger & Saffron Baked Chicken
Source: EatingWell Magazine, March/April 2015
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.
Serving Size: 2 pieces chicken & 3/4 cup sauce
515 calories; protein 39.8g 80% DV; carbohydrates 30.8g 10% DV; dietary fiber 3.6g 14% DV; sugars 21.6g; fat 24.6g 38% DV; saturated fat 5.3g 26% DV; cholesterol 132.7mg 44% DV; vitamin a iu 242.4IU 5% DV; vitamin c 11.3mg 19% DV; folate 30.8mcg 8% DV; calcium 137.5mg 14% DV; iron 3mg 17% DV; magnesium 69.3mg 25% DV; potassium 695.6mg 20% DV; sodium 403.5mg 16% DV; thiamin 0.2mg 15% DV; added sugar 18g.
1 vegetable, 1 other carbohydrate, 5 1/2 lean meat, 2 fat