This recipe is from the American Heart Association (originally in their 4th edition low-fat, low-cholesterol cookbook). I received it at a conference where they were a vendor.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tsp dried basil, crumbled
- 1 tsp dried oregano, crumbled
- 1 14.5 oz can no-salt-added diced tomatoes, undrained
- 1 9 oz package frozen artichoke hearts, thawed (I used canned artichoke hearts)
- 1 cup fat-free, low-sodium chicken broth
- 1 2.25 oz can sliced black olives, drained
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
Directions
1. Discard all visible fat from the chicken. Sprinkle both sides with the basil and oregano. Put the chicken in a 3.5-4 quart slow cooker.
2. Stir in the remaining ingredients. Cook, covered, on high for 3-4 hours or on low for 7-8 hours.
Nutrition (per serving, serves 8)
- Calories: 162
- Total Fat: 2.5 g
Saturated: 0.5 g
Trans: 0.0 g
Poly: 0.5 g
Mono: 1.0 g
- Cholesterol: 65 mg
- Sodium: 334 mg
- Carbohydrates: 6 g
Fiber: 4 g
Sugar: 2 g
- Protein: 28 g
Dietary Exchanges: 1 Vegetable, 3 Very Lean Meat
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