Directions:
- Sprinkle chicken with pepper and salt. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Brown chicken on both sides. Remove chicken from pan.
- In same pan, heat remaining oil over medium-high heat. Add celery root, squash and onion; cook and stir until squash is crisp-tender. Add garlic; cook 1 minute longer.
- Return chicken to pan; add apple juice. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°.
- Remove chicken; keep warm. Cool vegetable mixture slightly. Process in a food processor until smooth. Return to pan and heat through. Serve with chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.51 Kcal (957 kJ) | ||
| Calories from fat | 42.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Cholesterol | 25.09mg | 8% | |
| Sodium | 939.14mg | 39% | |
| Potassium | 443.69mg | 9% | |
| Total Carbs | 29.62g | 10% | |
| Sugars | 15.66g | 63% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 12g | 24% | |
| Vitamin C | 32.6mg | 54% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.45 Kcal (270 kJ) | ||
| Calories from fat | 11.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 7% | |
|---|---|---|---|
| Cholesterol | 7.08mg | 8% | |
| Sodium | 264.88mg | 39% | |
| Potassium | 125.14mg | 9% | |
| Total Carbs | 8.35g | 10% | |
| Sugars | 4.42g | 63% | |
| Dietary Fiber | 1.58g | 22% | |
| Protein | 3.39g | 24% | |
| Vitamin C | 9.2mg | 54% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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