Articles You May Find Interesting
When you’re living a heart-healthier lifestyle, you’re not only working to protect your ticker, but you’re also helping your brain ward off stroke. There are two types of these “brain attacks”: The...
How do you think this day is going to go? This week? The upcoming year and beyond? Do you generally expect that more good things than bad will happen and that most of your goals and expectations will...
What standard holiday side dish is so nutrient-packed and heart-healthy that it deserves more of a starring role in your meal? The answer: cranberries, which make their appearance October through...
For a hotter dish, use more chipotle peppers, or mince peppers without removing the seeds and veins.
2 chipotle peppers in adobo sauce, seeded, deveined and finely minced, divided
2 tbs sour cream
1 lb boneless, skinless chicken breast
1 lb russet potatoes, cut into 1-inch cubes
3/4 lb sweet potatoes, peeled and cut into 1-inch cubes
1 cup baby carrots
1 small onion, peeled, quartered and separated
1 tbs Smart Balance® Cooking Oil
1 tbs balsamic vinegar
1/2 tsp salt, divided
2 cloves garlic, whole with skin intact
1 tbs Smart Balance® Buttery Spread Original
1 tbs flour
1 cup Smart Balance® Low Fat Milk and Omega-3s
Remove seeds and veins from chipotle peppers. Finely mince peppers. Set aside 1 teaspoon of minced peppers for sauce. Mix remaining peppers with sour cream.
Spread mixture over all sides of chicken. Set aside to marinate while preparing remainder of dish.
Combine all potato cubes, carrots and onion pieces in a mixing bowl.
Add oil, vinegar and 1/4 teaspoon salt and toss until well mixed.
Pour vegetables onto a 9x13-inch baking pan. Place garlic cloves in a corner of the pan.
Roast vegetables at 450º for 30 to 35 minutes or until tender. Halfway through roasting time, remove garlic cloves and stir vegetables; set aside garlic cloves for sauce and return other vegetables to oven to finish roasting.
Prepare sauce just before vegetables are done. Melt spread in a 2-quart saucepan. Blend in flour until smooth. Press pulp of roasted garlic cloves into pan. Stir garlic, reserved minced peppers and remaining 1/4 teaspoon salt into flour mixture. Slowly whisk in milk over medium heat. Cook and stir until mixture thickens and comes to a boil. Continue to cook and stir for 1 minute. Remove from heat and cover to keep warm.
Grill chicken or broil when vegetables are removed from oven. Cut cooked chicken into slices.
To serve, spoon roasted vegetables onto a serving dish. Top with chicken slices. Reheat cream sauce, if needed. Pour cream sauce on top.
Makes 4 servings.
Nutrition Per Serving:
Fat 11 g
Saturated Fat 2.3 g
Trans Fat 0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.0 g
Omega-3 Fatty Acids 459 mg
Omega-6 Fatty Acids 2,162 mg
Cholesterol 78 mg
Sodium 599 mg
Carbohydrate 47 g
Fiber 6 g
Protein 31 g