Quick Skillet-Roasted Chicken With Spring Vegetables Recipe
Recipe By Food & Wine
Learn how to make Quick Skillet-Roasted Chicken With Spring Vegetables
4.4
17 Rating -
Rate
Non Vegdiet
55minstotal
55m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Quick Skillet-Roasted Chicken With Spring Vegetables Recipe
- 1 Skin on airline chicken breasts
- 0.38 teaspoon S kosher salt, divided, plus more to taste
- 0.19 teaspoon Black Pepper, Divided
- 1/4 tablespoon Olive oil
- 1/4 inch 6 small carrots, sliced diagonally into
- 2 ounce Fresh oyster mushrooms, halved
- 1.50 Small hakurei turnips or radishes, trimmed and quartered
- 3/4 tablespoon Unsalted butter, cut into pieces, divided
- 1.50 sprig Rosemary and thyme , divided
- 1/2 inch 2 spring onions, or 4 scallions, cut into
- 0.06 cup Rose wine
- 0.13 cup Unsalted chicken stock
Nutrition
value
value
248
calories per serving
8 g Fat15 g Protein25 g Carbs25 g FiberOther
Current Totals
- Fat8g
- Protein15g
- Carbs25g
- Fiber25g
MacroNutrients
- Carbs25g
- Protein15g
- Fiber25g
Fats
- Fat8g
Vitamins & Minerals
- Calcium49mg
- Iron6mg
- Vitamin A94mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B947mcg
- Vitamin B120mcg
- Vitamin C21mg
- Vitamin E< 1mg
- Copper2mcg
- Magnesium101mg
- Manganese< 1mg
- Phosphorus470mg
- Selenium5mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine