Low Sodium Recipes: CHICKEN AND VEGETABLES
INGREDIENTS:
4 Servings, about 1 cup each
Margarine 1-1/2 tablespoons
Garlic powder 1 teaspoon
Onions, chopped 1/2 cup
Chicken thighs,
boneless, skinless 1 pound + 4 ounces
Cut green beans, frozen 10-ounce package
Pepper 1/4 teaspoon
PREPARATION TIME: 6 MINUTES
COOKING TIME: 25 MINUTES
DIRECTIONS:
1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium
heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no
longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over Medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.
Note: To remove bone from chicken thighs:
1. Place chicken on cutting board. Remove skin from thighs.
2. Turn chicken thighs over.
3. Cut around bone and remove it.
NUTRITIONAL FACTS PER SERVING:
Calories 190
Total fat 11 grams
Saturated fat 3 grams
Cholesterol 57 grams
Sodium 109 milligrams
