Rosemary chicken and Sweet potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 253.4
- Total Fat: 1.8 g
- Cholesterol: 65.7 mg
- Sodium: 1,086.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.3 g
- Protein: 31.0 g
View full nutritional breakdown of Rosemary chicken and Sweet potatoes calories by ingredient
Introduction
I actually had a weight watchers meal like this and wanted to try this as a real recipe and this is what I found, I have adapted this recipe from a ifood.tv recipe. The sweet potatoes and onions go along really well with the rosemary and chicken. I actually had a weight watchers meal like this and wanted to try this as a real recipe and this is what I found, I have adapted this recipe from a ifood.tv recipe. The sweet potatoes and onions go along really well with the rosemary and chicken.Number of Servings: 4
Ingredients
-
Vegetable cooking spray
1pound boneless skinless chicken breasts
1 medium onion, halved lengthwise and thinly sliced (about 1 cup)
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
1 1/2 tablespoons chopped fresh rosemary
2 bay leaves
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds sweet potatoes potato, cut into 1/4-inch slices
1 cup water
2 teaspoons cornstarch
Directions
Coat pan with cooking spray; place over medium-high heat until hot.
Add chicken pieces, browning on all sides.
Remove chicken from pan; put in baking dish..
Add onion and garlic; saute 3 minutes.
Add broth, rosemary, salt, pepper, and bay leaves; stir well.
add potatoes to pan with chicken in it.
Cover and cook 30 minutes or until done, stirring occasionally.
Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm.
Discard bay leaves.
Combine water and cornstarch in a small bowl; stir well.
Add cornstarch mixture to broth mixture in pan; cook 1 minute or until thick and bubbly, stirring constantly with a wooden spoon to loosen browned bits.
Spoon broth mixture over chicken and vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user WICKEDLOVELY88.
Add chicken pieces, browning on all sides.
Remove chicken from pan; put in baking dish..
Add onion and garlic; saute 3 minutes.
Add broth, rosemary, salt, pepper, and bay leaves; stir well.
add potatoes to pan with chicken in it.
Cover and cook 30 minutes or until done, stirring occasionally.
Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm.
Discard bay leaves.
Combine water and cornstarch in a small bowl; stir well.
Add cornstarch mixture to broth mixture in pan; cook 1 minute or until thick and bubbly, stirring constantly with a wooden spoon to loosen browned bits.
Spoon broth mixture over chicken and vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user WICKEDLOVELY88.