Sage Chicken and Potatoes

Gluten Free
Dairy Free
Low Fod Map
Health score
31%
Sage Chicken and Potatoes
75 min.
4
340kcal

Suggestions


Welcome to a delightful culinary experience with our Sage Chicken and Potatoes recipe! This dish is not only a feast for the senses but also caters to various dietary needs, making it a perfect choice for everyone at the table. With its gluten-free, dairy-free, and low FODMAP features, you can enjoy a hearty meal without any worries.

Imagine succulent boneless chicken breasts, perfectly seasoned with aromatic dried sage and a hint of garlic pepper, nestled among tender russet potatoes and vibrant baby carrots. The combination of flavors is enhanced by a rich home-style chicken gravy, creating a comforting and satisfying dish that warms the soul.

Ready in just 75 minutes, this recipe is ideal for lunch, dinner, or any occasion where you want to impress your family and friends. The ease of preparation, combined with the wholesome ingredients, makes it a go-to meal for busy weeknights or leisurely weekends. Plus, with only 340 calories per serving, you can indulge without the guilt!

So, roll up your sleeves and get ready to savor the deliciousness of Sage Chicken and Potatoes. Your taste buds will thank you, and your loved ones will be asking for seconds!

Ingredients

  • lb chicken breast boneless skinless
  • medium baking potatoes unpeeled cut into 3/4-inch pieces (3 cups)
  • 1.5 cups baby carrots 
  • 12 oz campbell's chicken gravy home-style
  • tablespoons worcestershire sauce 
  • teaspoon sage dried
  • 0.5 teaspoon highest available proof grain spirit 

Equipment

  • bowl
  • oven
  • baking pan
  • aluminum foil
  • glass baking pan

Directions

  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
  2. In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper.
  3. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  4. Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts

Calories340kcal
Protein33.2%
Fat20.02%
Carbs46.78%

Properties

Glycemic Index
35.19
Glycemic Load
22.94
Inflammation Score
-10
Nutrition Score
27.216956454775%

Nutrients percent of daily need

Calories:339.58kcal
16.98%
Fat:7.48g
11.51%
Saturated Fat:2.15g
13.45%
Carbohydrates:39.32g
13.11%
Net Carbohydrates:35.78g
13.01%
Sugar:5.58g
6.2%
Cholesterol:79.38mg
26.46%
Sodium:662.6mg
28.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.91g
55.82%
Vitamin A:6949.96IU
139%
Copper:1.78mg
88.95%
Vitamin B6:1.45mg
72.66%
Vitamin B3:13.85mg
69.24%
Selenium:37.42µg
53.45%
Potassium:1272.25mg
36.35%
Phosphorus:347.39mg
34.74%
Vitamin B5:2.3mg
22.96%
Manganese:0.4mg
19.91%
Magnesium:74.07mg
18.52%
Vitamin C:12.82mg
15.54%
Iron:2.74mg
15.22%
Vitamin B1:0.23mg
15.07%
Fiber:3.54g
14.17%
Vitamin B2:0.2mg
11.57%
Folate:41.13µg
10.28%
Zinc:1.26mg
8.43%
Vitamin K:7.71µg
7.34%
Calcium:54.3mg
5.43%
Vitamin B12:0.23µg
3.78%
Vitamin E:0.24mg
1.62%