Save leftovers for lunch the next day.
||chicken pieces (breasts or legs) |
||garlic cloves, minced |
||onion, chopped |
|1 1/2 teaspoons
||tomatoes, chopped |
||parsley, chopped |
||celery, finely chopped |
||potatoes, peeled and chopped |
||carrots, chopped |
||bay leaves |
- 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.
Yield: 8 servings--Serving size: 1 piece of chicken
Each serving provides:
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 75 mg
Sodium: 489 mg
Calcium: 32 mg
Iron: 2 mg
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|Source: NHLBI - LDL lowering cholesterol diet|