Buttermilk Baked Chicken with Spinach Salad recipes

Buttermilk Baked Chicken with Spinach Salad recipes
14 Ingredients
  • 2 1/4 cups low-fat buttermilk
  • 3 tablespoons plus 1 teaspoon honey
  • 6 cloves garlic, minced
  • coarse salt
  • ground pepper
  • 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon cider vinegar
  • 3 slices white sandwich bread, torn into large pieces
  • 2 teaspoons olive oil
  • 3/4 teaspoon herbes de Provence
  • 1 bag (5 ounces) baby spinach
  • 1 medium red apple, halved, cored, and thinly sliced
  • 1 cup seedless red grapes, halved
Nutrition
804
40% daily value
4 servings
                                       
                                           
     

Fat

53% 34

Saturated

51% 10

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 7

Carbs

16% 49

Carbs (net)

- 46

Fiber

15% 4

Sugars

- 33

Sugars, added

- 14

Protein

149% 74

Cholesterol

69% 207

Sodium

61% 1456

Calcium

29% 295

Magnesium

35% 142

Potassium

38% 1320

Iron

27% 5

Zinc

25% 4

Phosphorus

106% 744

Vitamin A

30% 271

Vitamin C

27% 16

Thiamin (B1)

27% 0

Riboflavin (B2)

39% 1

Niacin (B3)

163% 33

Vitamin B6

96% 2

Folate equivalent (total)

28% 114

Folate (food)

- 106

Folic acid

- 4

Vitamin B12

23% 1

Vitamin D

0% 1

Vitamin E

11% 2

Vitamin K

233% 187
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