In skillet, heat oil over medium-high heat; add onions and saute 1 minute. Stir in carrots and parsnips and continue to cook, stirring often for 2 minutes.
Pour in cider or juice and broth and bring to a simmer; cover and let cook 2 minutes. Remove cover and add broccoli, cover and continue cooking 1 minute. Remove cover and cook 2 minutes, stirring often, until vegetables are tender.
To serve, spoon 1/2 cup mashed potatoes onto a soup plate or shallow bowl. Top evenly with 1 cup carrot-parsnip mixture. Place 3 chicken tenders on top of each and serve immediately, while hot.
Mashed celery root, cauliflower or sweet potatoes are tasty alternatives to mashed potatoes and still gluten free.
Check the scale occasionally, not daily. Focus on the long-term benefits of healthier eating and exercise habits, paying more attention to the way your clothes fit than the scale.
Serving Size 307g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat12g (18%)
Saturated Fat 2g (10%)
Trans Fat 0g
Total Carbohydrate42g (14%)
Dietary Fiber 5g
Vitamin A 20%
Vitamin C 80%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.