Recipe Details
Ingredients
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1mediumsweet potato
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3mediumcarrots, peeled
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1mediumapple, peeled and cored
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½mediumsweet onion
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2(5 ounce)skinless, boneless chicken breast halves
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2tablespoonsbarbecue sauce
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1cupdried cranberries
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
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Pierce sweet potato several times with a fork, then cut in half. Place in a microwave-safe dish; pour in about 1/2 inch of water. Microwave on high for 10 minutes.
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Meanwhile, chop carrots, apple, and onion; arrange in the bottom of the prepared baking dish.
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Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.
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Remove sweet potato from the microwave. Peel and discard skin. Cut sweet potato into large chunks; scatter into the baking dish. Sprinkle cranberries over top.
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Bake in the preheated oven until chicken is tender and no longer pink in the center, 45 to 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories319 | |
% Daily Value * | |
Total Fat 2g |
3% |
Saturated Fat 1g |
3% |
Cholesterol 68mg |
23% |
Sodium 353mg |
15% |
Total Carbohydrate 46g |
17% |
Dietary Fiber 9g |
33% |
Total Sugars 22g |
|
Protein 30g |
60% |
Vitamin C 21mg |
23% |
Calcium 79mg |
6% |
Iron 2mg |
10% |
Potassium 1006mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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