4 chicken quarters/breast 4 vine ripened tomatoes 3-4 green onion stalks Herbs to your liking- rosemary, Herbes de Provence, pepper - sprinkle to liking 2 T. fig-infused white balsamic vinegar
Preheat oven to 375*, place chicken on a pan, sprinkle various herbs, such as rosemary, Herbes de Provence, light pepper, pinch of salt (if desired). Bake 35-40 minutes. Add chopped green onion, tomato, and fig infused white balsamic vinegar. Add those same herbs to the tops of the veggies. Bake 20 minutes more. Serve with steamed spinach seasoned with a pat of organic Smart Balance margarine or plain butter and salt, and whole grain rice. Note: This dish is great served with steamed spinach seasoned with Smart Balance margarine and brown (whole grain) rice.
Exchanges or food group servings: 1/2 VEG, 3 LEAN MEAT
Nutrients per serving: CALS 157; PROTEIN 24.3g; CARBS 8g; FIBER 2.0g; TOT FAT 2.9g; SAT FAT 0.8g; SODIUM 65mg