Recipe: Chicken with Grapes, Carrots and Parsnips

24 (1 piece of chicken, 1 1/4 cup vegetables/grapes)
Per Serving
426 cal., 21 g pro., 28.7 g fat, 24.5 g carb., 4.5 g fiber, 251 mg sod.
Meal Pattern
3-oz.-eq. meat/meat alternate, 1/2 cup other vegetables, 1/4 cup red/orange vegetables, 1/4 cup additional vegetables, 1/8 cup starchy vegetables, 1/4 cup fruit
Cost Per Serving

3/4 cup olive oil
5 Tbsp. ground cumin
2 1/2 Tbsp. turmeric
1 Tbsp. salt
12 garlic cloves, minced
24 bone-in chicken thighs
12 onions, medium-sized, sliced
18 carrots, peeled, cut into 2x1/2-in. sticks
12 parsnips, peeled, cut into 2x1/2-in. Sticks
7 1/2 cups red grapes*
Ground pepper, to taste

1. Heat the oven to 400°F. Line six baking sheets with parchment paper or foil and spray with pan-release spray, if necessary.
2. In a large bowl, combine the olive oil, cumin, turmeric, salt and garlic. Add the chicken and turn to coat. Transfer the chicken to the baking sheets.
3. Add the vegetables to the bowl and toss in the remaining spiced oil, then distribute them around the chicken pieces. Season with ground pepper.
4. Roast the chicken and vegetables for 25 minutes. Sprinkle the grapes over the pan and roast for 5 minutes more. CCP: Cook until a thermometer inserted in the chicken reads 165°F.
5. To serve, portion 1 piece of chicken and 1 1/4 cups vegetables/grapes.

*Red California grapes can be used in this recipe.
Recipe and Photo: California Table Grapes
Nutritional, Meal Pattern and Cost Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

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