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Mexican Roast Chicken & Carrots

879 faves | 5 recommends
Nutrition per serving    (USDA % daily values)
CAL
692
FAT
87%
CHOL
109%
SOD
39%

Comments

A must for dinner
Regina Santoya   •  10 Jan   •  Report
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Ingredients for 4 servings

5 tablespoons EVOO

1 lemon, juiced

4 1/2 teaspoons chili powder

Salt and pepper

1 1/2 pounds baby carrots, halved lengthwise

16 cloves garlic, unpeeled

4 skin-on, bone-in chicken breast halves (12 oz. each)

8 cups shredded romaine lettuce

1 cup chopped cilantro

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