|Parsnips, cut into 2-inch sticks||1 cup|
|Medium carrots, cut into 2-inch sticks||2|
|Olive oil||2 teaspoons|
|Reduced-sodium chicken broth||½ cup|
|Dried thyme||½ teaspoon|
|Freshly ground pepper||1/8 teaspoon|
- Preheat oven to 450˚F.
- Combine leek, parsnip, and carrot in an oven-safe baking dish.
- Place chicken on top of the veggies and then drizzle with olive oil. Pour broth around chicken and then season the whole dish with the thyme, salt, and pepper.
- Bake for 30 minutes, or until chicken is cooked through. (Cover with foil if chicken starts to get too brown.)
3 lean meats; 3 vegetables; 1 fat; 0.5 starches
Side Suggestions: Lemon-parsley Couscous
Cook couscous according to package directions and then stir in chopped fresh parsley. Drizzle with lemon juice.
|Serving Size||½ of recipe|
|Saturated Fat||2 g|
|Dietary Fiber||5.5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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