BBQ Roasted Chicken with Fingerling Potatoes
Omit the basil and crushed red pepper from the rub. For the rub, combine 1 Tbsp. each chili powder and brown sugar, 1 tsp. smoked paprika, and the 1/2 tsp. salt. Substitute 1 lb. fingerling potatoes, halved lengthwise, for the squash. Omit fennel seeds and lemon. Sprinkle with orange zest.Per serving: 558 cal., 26 g fat (6 g sat. fat), 130 mg chol., 483 mg sodium, 33 g carb., 5 g fiber, 13 g sugars, 44 g pro.Nutrition analysis per serving: 558 calories, 44 g protein, 33 g carbohydrate, 26 g total fat (6 g sat. fat), 130 mg cholesterol, 5 g fiber, 13 g total sugar, 12% Vitamin A, 12% Vitamin C, 483 mg sodium, 4% calcium, 17% iron
Mustard and Honey Chicken with Cauliflower
Omit the basil, lemon zest, and crushed red pepper. In a small bowl stir together 2 Tbsp. each yellow mustard, honey, and snipped fresh parsley; 1/2 tsp. salt; and 1/4 tsp. black pepper. Brush over chicken. Substitute 12 oz. cauliflower, cut into florets, for the squash. Omit the apples and fennel seeds. Sprinkle with additional snipped parsley.Per serving: 519 cal., 27 g fat (6 g sat. fat), 130 mg chol., 517 mg sodium, 25 g carb., 4 g fiber, 19 g sugars, 44 g pro.Nutrition analysis per serving: 519 calories, 44 g protein, 25 g carbohydrate, 27 g total fat (6 g sat. fat), 130 mg cholesterol, 4 g fiber, 19 g total sugar, 7% Vitamin A, 44% Vitamin C, 517 mg sodium, 4% calcium, 15% iron
