Chicken Leg Quarter Vegetable Skillet

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken Leg Quarter Vegetable Skillet calories by ingredient

Number of Servings: 4


    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 slices
    Carrots, raw, 2 medium
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)
    Macaroni, whole-wheat, .75 cup elbow shaped


use whatever vegetables you have on hand, adjust calories accordingly


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.