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Buttermilk Baked Chicken with Spinach Salad
MARTHA STEWART14Ingredients
40Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups low-fat buttermilk
- 3 Tbsp. honey
- 6 cloves garlic (minced)
- coarse salt
- Coarse salt and ground pepper
- 4 bone-in chicken breast halves (10 to 12 ounces each, skin removed)
- 2 Tbsp. reduced fat sour cream
- 1 Tbsp. cider vinegar
- 3 slices white sandwich bread (torn into large pieces)
- 2 tsp. olive oil
- 3/4 tsp. Herbes de Provence
- 5 oz. baby spinach
- 1 red apple (medium, halved, cored, and thinly sliced)
- 1 cup seedless red grapes (halved)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium520mg22% |
| Potassium590mg17% |
| Protein8g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber3g12% |
| Sugars29g |
| Vitamin A70% |
| Vitamin C30% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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