Chicken Pesto Potato with Red Pepper - 42g Carbs, 4g Fiber
From WebMD
This recipe boasts the colors of Christmas – red and green.
4 skinless, boneless chicken half breasts
1 1/2 tsp olive oil
1 tsp Mrs. Dash Lemon Pepper seasoning (or Garlic & Herb flavor)
4-5 cups lightly cooked potato pieces (about 3 long potatoes,
with skin, cut into 1-inch pieces and microwaved
until just tender)
1/2 cup low-sodium chicken broth
4 Tbsp prepared pesto (I like a brand found in the frozen pasta section)
1/2 cup chopped red bell pepper
1. Start heating a large, nonstick frying pan over medium-high
heat. Coat the outside of the chicken breasts with olive oil and
add to the hot frying pan. Sprinkle Mrs. Dash seasoning over the
chicken. When the bottom is nicely brown (about 2 minutes), flip
chicken breasts over to brown other side (about 2 minutes).
2. Add lightly cooked potato pieces to bottom of slow cooker.
Pour in low-sodium chicken broth. Spread pesto evenly over the
top, and sprinkle chopped red pepper over the top. Gently toss
mixture. Lay browned chicken breasts over the top of the potato
mixture. Cover and cook on HIGH for about 3 hours or LOW for
about 6 hours.
Yield: 4 servings
Per serving:
390 Calories, 32g Protein, 42g Carbs, 4g Fiber, 10.5g Fat,
2.1g Saturated Fat, 76mg Cholesterol, 287mg Sodium,
Calories from fat: 24%