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Mexican Roast Chicken & Carrots

See full recipe on: www.katiescucina.com



Ingredients

1/3 cup olive oil
1 lemon, juiced
4-1/2 tsp chili powder
Salt and pepper to taste
16 cloves of garlic
1 bag baby carrots, halved lengthwise
4 skin-on, bone-in chicken breast

Nutrition 4 servings

Per Serving % Daily Value
Calories 502
Fat 34g 53%
Carbs 9g 3%
Protein 37g 75%
Fiber 2g 11%
Cholesterol 111mg 37%
Sodium 194mg 8%
     
Fat
Carbs
Protein

Preparation






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