Recipe by Tish
This is a meal I found in one of my grandma's diabetic cookbook. Diabetic exchanges: 3 lean protein (meat), 1 1/2 carbohydrate (1 bread /starch, 1/2 fruit) I find it is wonderful for the whole family
Top Review by ariel keeper of the fire
Tis dish was EASY to make. I did swith it up some due to content availability. I did not have a purple onion or an orange. I used 8 oz. of canned mushrooms and 1 sliced green pepper, 1 yellow onion, and made a creamy garlic herb sauce to coverlightly. All my guys liked it real well.
- olive oil flavored cooking spray
- 4 (4 ounce) boneless skinless chicken breast halves
- 4 (4 ounce) boneless skinless chicken thighs, about
- 8 small red potatoes, scrubbed and quartered (about 1 pound total)
- 8 ounces fresh mushrooms, quartered
- 1 large onion, thinly sliced (8 oz)
- 4 cloves garlic, peeled and thinly sliced
- 8 dried apricot halves
- 8 dried pitted prunes
- 1⁄2 tablespoon crushed dried thyme
- 1⁄2 teaspoon crushed dried rosemary
- fresh ground pepper
- 1 tablespoon olive oil
- 1 small navel orange, washed and thinly sliced crosswise
- 1 large lemon, thinly sliced and seeds removed
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Lightly coat a large baking pan with cooking spray.
- Rinse chicken pieces; remove and discard any visible fat.
- Pat chicken pieces dry with paper towels.
- Arrange chicken in the prepared pan and surround with potatoes and mushrooms.
- Scatter onion, garlic, apricot halves, and dried prunes to cover chicken and vegetables.
- Sprinkle with thyme, rosemary, and pepper.
- Drizzle the olive oil over all.
- Arrange orange and lemon slices on top.
- Cover the pan tightly with aluminum foil and bake for 45 minutes, uncovering the pan during the last 5 minutes of baking time.
- Serve at once.