Save leftovers for lunch the next day.
|Serving Size||1 piece of chicken|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Chicken pieces (breasts or legs)||8|
|Garlic cloves, minced||2 small|
|Onion, chopped||1 small|
|Salt||1 ½ teaspoons |
|Tomatoes, chopped||3 medium|
|Parsley, chopped||1 teaspoon|
|Celery, finely chopped||¼ cup|
|Potatoes, peeled and chopped||2 medium|
|Carrots, chopped||2 small|
- Remove the skin from the chicken and any extra fat. In a large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
- Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
EBSCO Publishing All rights reserved.