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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.4
  • Total Fat: 2.4 g
  • Cholesterol: 67.5 mg
  • Sodium: 167.8 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 30.5 g

View full nutritional breakdown of Chicken Pepper Pot with Potatoes calories by ingredient
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Chicken Pepper Pot with Potatoes

Submitted by: MOMKAT4310

Introduction

I created this recipe for the Take Back the Value Meal Day in 2011. Idea was to create recipes for under $5 per serving. I created this recipe for the Take Back the Value Meal Day in 2011. Idea was to create recipes for under $5 per serving.
Number of Servings: 4

Ingredients

    1 pound of chicken tenders cut bite size ($2.00)
    1 green bell pepper cut in thin strips ($0.60)
    1 red bell pepper cut in thin strips ($1.00)
    1 sweet onion lg cut in thin strips ($0.80)
    1 cup of chicken stock ($0.50)
    1 pound small red skin potatoes cut in dice ($0.65)
    dry herbs (parsley, chives) 1/2 tsp($0.10)
    salt and pepper to taste
    Total cost $5.55 / 4 = $1.39 serving

Directions

Sear chicken tenders until they start to caramelize. Add peppers and onions all cut in narrow strips, and push chicken to side with veggies in the middle. Stir and turn peppers and onions as they cook. When onion is transparent and peppers are limp, add diced potatoes and chicken stock, scraping any brown bits from bottom of pan. Turn down heat and add lid. Cook about 15 minutes more.

I served with savory corn meal muffins additional $0.75 total or $0.18 per person and 3 muffins each.

Serving Size: 4 servings We just portioned them equally.

Number of Servings: 4

Recipe submitted by SparkPeople user MOMKAT4310.






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