Dinner

Roasted Chicken, Cannelini and Asparagus is for Dinner.

Roasted Chicken, Cannelini and Asparagus takes 15 minutes to prepare.

Roasted Chicken, Cannelini and Asparagus takes 45 minutes to cook.

Roasted Chicken, Cannelini and Asparagus makes 6 servings.

The ingredients for Roasted Chicken, Cannelini and Asparagus are:

6 chicken thighs, skin removed
2 cans cannelini, rinsed and drained
25 medium spears of asparagus, trimmed and cut into 2" lengths
1 C whole cherry tomatoes
8-10 medium sized mushrooms, trimmed & quartered
2 T olive oil
1 t oregano
1 t thyme
1/2 t black pepper
1/2 C white wine (optional)

Here is how you make Roasted Chicken, Cannelini and Asparagus:

1. Combine beans, vegetables, 1 T of the olive oil, thyme, oregano, 1/2 of the black pepper, and the optional white wine in a 9X13 dish.2. nestle the chicken thighs down into the vegetable mixture until on the bottom of the pan.3. drizzle a small amount of the other 1 T of olive oil onto the top of each thigh. sprinkle each thigh with a small portion of the black pepper.4. Bake at 425 for 45 minutes, or until chicken is golden.Serving Size: makes 6 servings of 1 thigh and about 1/2 C of vegetable bean mixtureNumber of Servings: 6Recipe submitted by SparkPeople user SENORAHACHE.

The nutritional information for Roasted Chicken, Cannelini and Asparagus is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 282.9

• Total Fat: 9.7 g
• Cholesterol: 57.3 mg
• Sodium: 260.1 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 8.2 g
• Protein: 23.1 g

The dietary needs meet for Roasted Chicken, Cannelini and Asparagus is Low Carb