Italian Chicken and Vegetalbes

By theladyiscrazy

  • 1 1/2 to 2 lbs meaty chicken pieces

  • 1/4 tsp salt

  • 1/8 tsp black pepper

  • nonstick cooking spray or a little olive oil

  • 1 lemon, thinly sliced

  • 1 medium tomato, chopped (I used a Roma)

  • 1/4 cup sliced carrots

  • 1/4 cup chopped onion (I did green/scallions)

  • 1/4 cup parsley, snipped or chopped

  • 1 tsp dried Italian seasoning

  • 1 clove garlic, minced

  • 1/4 tsp dried red pepper flakes

  • 1/4 cup dry wine (or chicken broth)

  • 3/4 cup chicken broth

  • Fresh parsley sprigs (optional)

  1. Lightly coat a nonstick skillet with nonstick cooking spray. Preheat over medium heat. Sprinkle chicken with salt and pepper. Add chicken and cook about 15 minutes or until lightly browned, turning once. Reduce heat.

  2. Place half of the lemon slices, the tomato, carrots, onion, parsley, Italian seasoning, and garlic over chicken pieces in skillet. Sprinkle with red pepper flakes. Add the wine and the 3/4 cup chicken broth. Cover and simmer for 25 minutes or until veggies are tender and chicken is no longer pink.

  3. Transfer the chicken and vegetables to a platter. Garnish with remaining lemon slices and, if desired, parsley sprigs.

Nutritional Facts

Calories 208
Total Fat 9 g
Saturated fat 2 g
Cholesterol 69 mg
Sodium 425
Carbs 7 g
Fiber 1 g
Protein 24 g

ultra-low-carb chicken/poultry dinner

3 replies

theladyiscrazy 2010-06-22 18:57:41 -0500 Report

This is an EXCELLENT recipe. Next time we will probably squeeze the lemon over the chicken though instead of putting on the slices. That way the entire chicken will get some of the flavors.