Serves: 4
Total Calories: 334
1. In a shallow 2-quart casserole dish, combine oil, soy sauce, paprika, basil, and thyme. Add chicken thighs, and coat the chicken well.
2. Add mushrooms and chicken broth.
3. Cover and bake at 350°F for 50 minutes. Add peas cover and continue baking for an additional 10 to 15 minutes or until peas are tender. Remove from oven and serve hot.
EXCHANGES
1 Starch
3 Lean Meat
NUTRITION FACTS
Calories 252
Calories from Fat 98
Total Fat 11 grams
Saturated Fat 2 grams
Cholesterol 65 milligrams
Sodium 441 milligrams
Total Carbohydrate 15 grams
Dietary Fiber 5 grams
Sugars 6 grams
Protein 23 grams
This Baked Chicken And Peas recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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