Balsamic Chicken and Spring Vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 762.5
  • Total Fat: 6.6 g
  • Cholesterol: 320.0 mg
  • Sodium: 2,081.6 mg
  • Total Carbs: 55.8 g
  • Dietary Fiber: 11.8 g
  • Protein: 126.7 g

View full nutritional breakdown of Balsamic Chicken and Spring Vegetables calories by ingredient


Introduction

Found on Pinterest. Recipe by Stephanie O'Dea Found on Pinterest. Recipe by Stephanie O'Dea
Number of Servings: 1

Ingredients

    4 Boneless, Skinless Chicken Breast
    Zucchini, baby, 1 medium
    Squash - Yellow and Zucchini, 2.5 cup
    1 Med. Green Bell Pepper, 2 serving
    Red Onion Raw 1 cup
    Garlic, 2 clove
    *Balsamic Vinegar, 6 tbsp
    Worcestershire Sauce, 2.5 tsp
    Salt, to taste
    Pepper, black, to taste

Tips

*I cut the chicken into bite sized pieces before I added it to the crockpot


Directions

Use a 6 quart slow cooker and add the chicken. In a large mixing bowl, combine the chopped vegetables, garlic cloves, vinegar, worcestershire sauce, salt and pepper. Toss to combine. Pour this mixture on top of the chicken. Cover and cook on low for 6 - 8 hours, or on high for about 4 hours. Serve with brown rice or quinoa.
**I cut the chicken into bite sized pieces before I added it to the crockpot

Serving Size: Makes eight to nine 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user MASCOSA.