Herbed Chicken & Rice (Low Sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound of chicken thighs, bone and skin removed1 cup brown rice (uncooked measurement. It will fluff up & make more during the cooking process.)2 eggs, lightly beaten2 carrots, chopped2 stalk celery, diced2 cups french cut green beansI like to add fresh/dry herbs like oregano, basil, thyme, and rosemary. (1/2-1 tsp of each, depending on how herb-y you like it. It also helps cut down on the salt/sodium.)Salt, pepper & water as needed1 TBS Olive oil1 lg onion, chopped***I did not put salt in the recipe measurements. You can add that yourself when you are making it.
Directions
In a pot, bring water to a boil and cook rice to specifications on package.
1. Over medium-high heat, add olive oil and onions, Carmellize. Add the chicken. Cook until no longer pink. Dump into a soup pot.
2. Add carrots, celery green beans and enough water to cover the veggies. Bring to a boil.
3. Scramble an egg, and drop it by little bits into pot like little strings. (Adds protien. You won't notice it.)
When Rice is finished cooking, add to the soup pot & mix.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREYJO.
In a pot, bring water to a boil and cook rice to specifications on package.
1. Over medium-high heat, add olive oil and onions, Carmellize. Add the chicken. Cook until no longer pink. Dump into a soup pot.
2. Add carrots, celery green beans and enough water to cover the veggies. Bring to a boil.
3. Scramble an egg, and drop it by little bits into pot like little strings. (Adds protien. You won't notice it.)
When Rice is finished cooking, add to the soup pot & mix.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 5.7 g
- Cholesterol: 96.8 mg
- Sodium: 81.6 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.9 g
- Protein: 16.1 g
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