- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.5
- Total Fat: 7.1 g
- Cholesterol: 43.9 mg
- Sodium: 178.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 5.3 g
- Protein: 21.2 g
One Pot Chicken, Veggies and PotatoesSubmitted by: DRAGONSPITTLE
IntroductionGood with a little salt and pepper. Very tasty with a slice of cheese on top. =) Good with a little salt and pepper. Very tasty with a slice of cheese on top. =)
2 boneless, skinless chicken breast, cubed
1/4 cup vinaigrette for marinade (I used Litehouse Blueberry Pomegranate, light flavor and interesting color)
2 stalks celery, diced
1 orange bell pepper, diced
1 1/2 cups fresh green beans, 1/2 pieces
1 sweet potato, diced
2 med potatoes (I used russet), diced
1 good sized clove, diced
1 can Italian stewed tomatoes
1/2 cup frozen peas
Herbs de Provence
Tabasco (I used the garlic flavored)
Sunflower Oil (I used 2 tbsp)
Put chicken in gallon freezer bag, add vinaigrette and any thing else you want (I added lots of pepper). Squeeze out air, seal, squish around and let marinate AT LEAST 1 HOUR. Overnight is better.
Heat oil in pan over medium high. Add chicken. Cook quickly and then remove from pan.
Add garlic, sweet potato and potato to hot pan. Cook for a few minutes, stirring alot. Add green beans, celery and bell pepper. Add a bit of salt and pepper. Cook until just barely tender.
Add can on tomatoes with juice and add your spices. I was very generous with both the Herbs de Provence and the basil, light hand with the Tabasco (it's there to balance the flavor not to be tasted).
Mix well and cover. Once it reaches a good boil stir, and reduce heat slightly. Cook until potatoes are done.
Add peas and chicken, increase heat. Simmer till peas are done.
I topped mine with a slice of cheese and a little salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user DRAGONSPITTLE.