Roast Chicken With Cilantro Pesto And Vegetables

1. Heat oven to 375*.

2. Grease large roasting pan.

3. Process Pesto ingredients in food processor until a smooth paste.

4. Rub on chicken.

5. Place chicken, potatoes and peppers in pan.

6. Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.

7. Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.

8. Serves 4.

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Nutrient	Quantity
Total fats	69.3581 g
Protein	1.9462 g
Carbohydrates	8.354 g
Energy	642.2925 kCal
Fatty acids, total saturated 18:3 undifferentiated	5.796 g
Water	72.4861 g
Aspartic acid	0.1176 g
Calcium, Ca	64.7325 mg
Lutein + zeaxanthin	734.0035 g
Fiber, total dietary	3.4114 g
Fatty acids, total saturated 22:0	0.0185 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	1879.5705 g
Niacin	0.804 mg
Vitamin A, RAE	166.1635 g
Arginine	0.0418 g
Riboflavin	0.1 mg
Tocopherol, beta	0.0228 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0213 g
Fatty acids, total saturated 20:1	0.2653 g
Glutamic acid	0.1136 g
Stigmasterol	0.96 mg
Sodium, Na	21.8095 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2318 g
Total lipid (fat)	69.3581 g
Manganese, Mn	0.5611 mg
Fructose	0.6759 g
Proline	0.0941 g
Fatty acids, total saturated 16:0	5.4258 g
Fatty acids, total saturated 8:0	0.0015 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0055 g
Sucrose	0.2279 g
Choline, total	9.8048 mg
Sugars, total	1.779 g
Serine	0.0265 g
Fatty acids, total saturated 10:0	0.0103 g
Fatty acids, total saturated 18:0	1.3781 g
Vitamin B-6	0.1324 mg
Selenium, Se	1.4503 g
Ash	1.0975 g
Fatty acids, total saturated 18:1 undifferentiated	22.3146 g
Pantothenic acid	0.3375 mg
Phenylalanine	0.0307 g
Beta-sitosterol	0.64 mg
Copper, Cu	0.1532 mg
Betaine	0.8552 mg
Thiamin	0.0579 mg
Methionine	0.0095 g
Iron, Fe	3.0521 mg
Carbohydrate, by difference	8.354 g
Phosphorus, P	45.878 mg
Folate, total	31.6425 g
Tocopherol, gamma	0.2918 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	0.23 g
Alanine	0.0328 g
Valine	0.0385 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	30.4639 g
Glycine	0.0388 g
Carotene, alpha	25.343 g
Glucose (dextrose)	0.539 g
Fatty acids, total saturated 14:0	0.0183 g
Zinc, Zn	0.491 mg
Isoleucine	0.0299 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0036 g
Fatty acids, total polyunsaturated	36.2616 g
Fatty acids, total saturated 14:1	0.0011 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0507 g
Tocotrienol, alpha	0.1006 mg
Vitamin A, IU	3328.2875 IU
Folate, DFE	31.6425 g
Tryptophan	0.0045 g
Vitamin C, total ascorbic acid	26.5416 mg
Phytosterols	133.866 mg
Galactose	0.0103 g
Fatty acids, total polyunsaturated 18:1 c	0.2209 g
Fatty acids, total saturated 20:0	0.057 g
Fatty acids, total saturated 6:0	0.0009 g
Tyrosine	0.0223 g
Vitamin K (phylloquinone)	121.3408 g
Fatty acids, total saturated	6.9768 g
Histidine	0.0134 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	22.8843 g
Threonine	0.0211 g
Folate, food	31.6425 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	209.0355 g
Vitamin E (alpha-tocopherol)	4.2798 mg
Magnesium, Mg	29.9115 mg
Lysine	0.0327 g
Potassium, K	342.649 mg
Cystine	0.0109 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Olive oil	1 tablespoon	119.34	0	13.5
Chicken	1 skinless	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Red bell pepper	2	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
cilantro	2 cups	7.36	1.1744	0.1664
Garlic Clove	2	0	0	0
cumin	1 teaspoon	7.875	0.929	0.4677
walnut	0.25 cup	481.78	0	54.5
baking potato	2	0	0	0
nonstick cooking spray	0	0	0	0