Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
542
Calories
44g
Protein
12g
Fat
65g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup low-fat buttermilk
- 1 tablespoon firmly packed light brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 1 1/4 teaspoons dried oregano
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon dry mustard
- 3/4 teaspoon salt
- 1 1/4 lbs baking potatoes, thickly sliced
- 4 boneless skinless chicken breast halves (about 1 lb total)
- =
Directions
1
In a medium bowl, combine the first seven ingredients (buttermilk through mustard) and 1/2 tsp of the salt.
2
Place potatoes in another medium bowl.
3
Add 3 T of the buttermilk marinade to the potatoes; toss to coat and set aside.
4
Marinate chicken in remaining marinade for 15 minutes.
5
Preheat oven to 400 degrees F.
6
Place chicken then potatoes in a 9- x 13-inch baking dish.
7
Sprinkle with remaining 1/4 tsp salt.
8
Bake for 35 minutes.
Recipe sourced from
fandom