Cranberry topped Chicken Breasts w/Roasted Sw. Pots & Gr.-PALEO

Nutritional Facts

Serving Size:
Servings Per Package:
Amount Per Serving
Calories:
474
  
From Fat:
Total Fat:
10.5g
Trans Fat:
0g
Saturated Fat:
5.6g
Monounsaturated Fat:
2.7g
Polyunsaturated Fat:
0.6g
Cholesterol:
104mg
Sodium:
879mg
Total Carbohydrates:
63.6g
Dietary Fiber:
0.5g
Sugars:
37g
Protein:
34.7g
* Percent Daily Values (DV) are based on a 2,000 calorie diet.
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Description:

PALEO FRIENDLY.  A bright cranberry sauce sweetened with orange juice, maple syrup and lemon juice top our free range chicken breasts for an easy meal that just bakes in the oven!  Serve with the included roasted sweet potatoes,  and side of green beans.

 

Cooking Instructions


Cranberry and Brie topped Chicken or Pork
Thaw Completely.  Preheat oven to 375d.  Spray a baking dish with oil- 8 x 8 for a half, 9 x 13 for a full.  Lay chicken breasts or pork in dish. Pour 1/4 of the cranberry chutney over meat. Bake for 20 minutes for chicken, 40 minutes for pork. Place brie cheese so it lays on top of meat. It doesn't have to be neat as it will all melt but just so it lays on top.  Pour the rest of the cranberry chutney over meat/cheese and cook another 5-10 min, until meat is no longer pink inside.  Mashed Potatoes (IF ordered):  They may be watery from freezing- they will thicken. Preheat oven to 375d.  Pour into a baking dish and bake 15 minutes.  Stir and bake another 5-10 minutes, until the potatoes are hot and thickened. Zesty Sweet Pot/Veggies (IF ordered): Oven: Pour sweet potatoes/veggies and container of oil into a baking dish.  Bake at 375d for 25 minutes, then add black beans and cook another 10 min, until the sweet potatoes are cooked through, stirring once during cooking.  Stove-top: In a saucepan, pour veggies and oil.  Saute on medium heat for 15 minutes, until the sweet potatoes are cooked through, add beans and cook 5 more min.
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