Brantford Herbal One
51 Colonial Cres N3T 5L8 Brantford, ON, Canada

Balsamic Chicken with Roasted Vegetables Servings: 4 Size: 2 thighs + vegetables Each serving: 1 protein, 1 fat, 2 vegetables... 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat 1 teaspoon kosher salt fresh black pepper, to taste cooking spray 10 medium asparagus, ends trimmed, cut in half 2 red bell peppers 1 red onions, chopped in large chunks 1/2 cup carrots, sliced in half long, cut into 3-inch pieces 5 oz sliced mushrooms 1/4 cup plus 1 tbsp balsamic vinegar 2 tablespoons extra virgin olive oil 2 cloves garlic, smashed and roughly chopped 1/2 tsp splenda 1 1/2 tablespoons fresh rosemary 1/2 tbsp dried oregano or thyme 2 leaves fresh sage, chopped Directions: Preheat oven to 425F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.

Chicken Casserole 2 Celery Stalks Onion Chopped and sautéed cup Broccoli sautéed ... 16 oz Cooked Chicken, Diced cup 1%Milk cup Fat Free mayo 2 cup Cooked Noodles OR 1 cup Cooked Rice Bake at 350 degrees until cheese melts. Combine all ingredients and put in casserole dish. Top with grated low fat mozzarella. Serve over rice or noodles. Serves 4 Exchanges: 1 Veg, 1 Protein, dairy, 1 Starch, 1 Free Choice