Lunch
Chicken with Potatoes and Carrots (No Salt)
| Total time:
| Prep:
| Cook:
| Servings:
|
| 60 min |
10 min |
50 min |
2 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
chicken thighs
-
1/4
potato
-
1/4
carrot
-
2
Teaspoon
olive oil
-
1/2
Teaspoon
parsley
-
1/2
Teaspoon
oregano
-
1/2
Teaspoon
sage
-
1/2
Teaspoon
thyme
Directions
-
Preheat the oven to 375 degrees F. / 190 degrees C.
-
Peel the potatoes and cut them into wedges. Length and width of two adult fingers put together.
-
Peel the carrots and cut them into sticks. Length and width of two adult fingers put together.
Want the full step-by-step guide and video tutorial?
Start your free trial in the Little Lunches app and get 500+ kid-approved recipes.
Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 183 kcal |
| Fat
| 9 g |
| Carbohydrates
| 6 g |
| Protein
| 20 g |
| Fiber
| 1 g |
| Sugar
| 0.59 g |
| Sodium
| 99 mg |
Get Recipe Ingredients