Sage Chicken and Potatoes

Gluten Free
Dairy Free
Health score
31%
Sage Chicken and Potatoes
75 min.
4
338kcal

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 those with dietary restrictions, being both gluten-free and dairy-free. Perfect for lunch or dinner, it brings together the comforting flavors of tender chicken, hearty potatoes, and vibrant baby-cut carrots, all enveloped in a savory gravy that will have your taste buds dancing.

Imagine the aroma of dried sage wafting through your kitchen as you prepare this wholesome meal. The combination of juicy, boneless chicken breasts and the earthy notes of sage creates a mouthwatering harmony that is sure to impress your family and friends. Plus, with a preparation time of just 75 minutes, you can easily whip up this satisfying main course even on a busy weeknight.

With each serving clocking in at a modest 338 calories, you can indulge without the guilt. The dish boasts a balanced caloric breakdown, ensuring you get a good mix of protein, fats, and carbohydrates. So, gather your ingredients and get ready to savor a comforting, nutritious meal that will warm your heart and fill your belly. Let’s dive into the kitchen and create something truly special!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 400F. 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

Calories338kcal
Protein33.29%
Fat20.11%
Carbs46.6%

Properties

Glycemic Index
28.69
Glycemic Load
22.74
Inflammation Score
-10
Nutrition Score
27.16739121209%

Flavonoids

Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:337.94kcal
16.9%
Fat:7.47g
11.5%
Saturated Fat:2.15g
13.45%
Carbohydrates:38.98g
12.99%
Net Carbohydrates:35.47g
12.9%
Sugar:5.57g
6.18%
Cholesterol:79.38mg
26.46%
Sodium:662.62mg
28.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.85g
55.69%
Vitamin A:6949.88IU
139%
Copper:1.78mg
88.85%
Vitamin B6:1.46mg
72.78%
Vitamin B3:13.81mg
69.05%
Selenium:37.45µg
53.51%
Potassium:1271.13mg
36.32%
Phosphorus:345.3mg
34.53%
Vitamin B5:2.29mg
22.91%
Manganese:0.4mg
19.82%
Magnesium:73.07mg
18.27%
Vitamin C:12.94mg
15.68%
Iron:2.73mg
15.19%
Vitamin B1:0.23mg
15.08%
Fiber:3.51g
14.05%
Vitamin B2:0.2mg
11.5%
Folate:40.55µg
10.14%
Zinc:1.23mg
8.22%
Vitamin K:7.71µg
7.34%
Calcium:54.85mg
5.48%
Vitamin B12:0.23µg
3.78%
Vitamin E:0.24mg
1.59%