Chicken Maryland
Recipe: #11488
December 12, 2013
Categories: Chicken, Cauliflower, Sunday Dinner, Diabetic, High Protein, Low Fat, No Eggs, Non-Dairy, Kosher Meat, Chicken Dinner, more
"A tasty chicken and vegie dish, from American Diabetes Association. Feel free to use any combination of fresh vegies equaling 4 cups. Serve with cooked brown rice."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (472.5 g)
- Calories 827.5
- Total Fat - 58.6 g
- Saturated Fat - 15.5 g
- Cholesterol - 333.4 mg
- Sodium - 511.1 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 1.8 g
- Sugars - 2.4 g
- Protein - 57.7 g
- Calcium - 49.4 mg
- Iron - 2.8 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place flour, salt, pepper and paprika in a zippered plastic bag.
Step 2
Add chicken thighs and shake to coat.
Step 3
Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
Step 4
Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
Step 5
Add vegetables, cover and cook until vegetables are tender, about 10 minutes.
Step 6
Serve.
Tips
No special items needed.
1 Reviews
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