Chicken thigh W/ vegetables

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 462.0
  • Total Fat: 36.0 g
  • Cholesterol: 86.9 mg
  • Sodium: 905.7 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 25.5 g

View full nutritional breakdown of Chicken thigh W/ vegetables calories by ingredient
Report Inappropriate Recipe

Submitted by: STACY_LEE

Number of Servings: 1


    Chicken Thigh, 1 thigh, bone and skin removed
    Cream of Mushroom Soup, .25 cup
    Cheddar Cheese, .25 cup, shredded
    Asparagus, fresh, 3 spear, medium (5-1/4" to 7" long)
    Broccoli, fresh, 0.5 cup, chopped or diced
    Salt, 1 dash
    Pepper, black, 1 dash
    *Margarine, 70% vegetable oil spread, 1 tbsp
    Pecans, .12 cup, chopped Onions, raw, 1 tbsp chopped


Start chicken thigh cooking in small skillet with 1/2 tsp. of margarine or vegetable oil.
In larger skillet, add 1/2 tsp. vegetable oil and onions on high heat for two minutes sautee quickly. When onions are clear, add chopped broccoli florets and pecans and keep moving in skillet for another five minutes. Flip chicken thigh over. Add apsaragus to vegetables to cook for two minutes and add salt and pepper. Remove from heat. Pour mushroom soup over chicken thigh in pan and allow to heat for about two minutes or until bubbling. Top with cheddar cheese. Plate vegetables and chicken and eat.
Makes ONE serving.

Number of Servings: 1

Recipe submitted by SparkPeople user STACY_LEE.


Rate This Recipe