Chicken Leg Quarter Vegetable Skillet
- Number of Servings: 4
Ingredients
Chicken Leg, 2 leg, bone and skin removed Olive Oil, .5 tbsp Green Peppers (bell peppers), .5 cup, strips Onions, raw, .66 cup, sliced Celery, raw, .25 cup, diced Okra, 8 pods (3" long) *Squash, summer, scallop, raw, 1 cup slicesCarrots, raw, 2 medium Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) Macaroni, whole-wheat, .75 cup elbow shaped
Parboil chicken, remove skin and brown in olive oil. Parboil macaroni, drain. Push chicken to one side and saute onion, celery, pepper and celery and carrot slices. Add remaining ingredients including drained macaroni. Cover and simmer until done.
Serving Size: each diner gets 1/2 leg quarter
Number of Servings: 4
Recipe submitted by SparkPeople user NEWMICHELE.
Serving Size: each diner gets 1/2 leg quarter
Number of Servings: 4
Recipe submitted by SparkPeople user NEWMICHELE.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 4.7 g
- Cholesterol: 52.0 mg
- Sodium: 89.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.1 g
- Protein: 16.2 g
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