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Skillet Chicken with Vegetables

April 25, 2021

Print Recipe
Skillet Chicken with Vegetables
high protein, diabetic friendly, heart-healthy, simple meals, 300 calories or less, family meals, high fiber, comfort food, one pot
chicken and veggies - riverbend health
Course Lunch/Dinner
Cuisine Healthy Diabetic, Heart Healthy
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 lb chicken breast or thighs (skinless and boneless)
  • 4 cups green beans (fresh or frozen)
  • 2 cups potatoes (diced)
  • 1 tsp olive oil
  • 2 cloves garlic (minced)
  • 1 cup chicken broth
  • 1 Tbsp Mrs. Dash blend (or ½ tsp of each: onion powder, black pepper, oregano, cayenne pepper, cumin, rosemary, thyme)
Course Lunch/Dinner
Cuisine Healthy Diabetic, Heart Healthy
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 lb chicken breast or thighs (skinless and boneless)
  • 4 cups green beans (fresh or frozen)
  • 2 cups potatoes (diced)
  • 1 tsp olive oil
  • 2 cloves garlic (minced)
  • 1 cup chicken broth
  • 1 Tbsp Mrs. Dash blend (or ½ tsp of each: onion powder, black pepper, oregano, cayenne pepper, cumin, rosemary, thyme)
chicken and veggies - riverbend health
Instructions
  1. Place olive oil in large sauté pan or skillet. Add chicken and garlic and cook until chicken is no longer pink in the middle.
  2. Add potatoes and the seasoning, and mix well. Add the broth and enough water to cover everything.
  3. Bring to a boil. Reduce heat to medium and cook until potatoes are tender, approximately 10 minutes.
  4. Add green beans and cook until they turn bright green, approximately 5 minutes
  5. Enjoy!
  6. Leftovers can be stored in air tight container and saved for up to 4 days in the refrigerator
Recipe Notes

Nutrition Facts:
Serves: 4
1 serving = 2 cups
Calories: 299
Fat: 11g
Saturated fat: 3g
Sodium: 500mg
Potassium: 540mg
Carbohydrate: 20g
Fiber: 5g
Total sugars: 7g
Protein: 31g
Choices/Exchanges: 4 protein, 1 vegetable, 1 starch, 1 fat

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