Directions:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
- Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.01 Kcal (1516 kJ) | ||
| Calories from fat | 95.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 16% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 927.09mg | 39% | |
| Potassium | 1013.11mg | 22% | |
| Total Carbs | 18.95g | 6% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 50.46g | 101% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.6mg | 9% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.09 Kcal (348 kJ) | ||
| Calories from fat | 21.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 16% | |
|---|---|---|---|
| Cholesterol | 31.96mg | 46% | |
| Sodium | 212.8mg | 39% | |
| Potassium | 232.54mg | 22% | |
| Total Carbs | 4.35g | 6% | |
| Sugars | 0.82g | 14% | |
| Dietary Fiber | 0.97g | 17% | |
| Protein | 11.58g | 101% | |
| Vitamin C | 1.3mg | 9% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.4mg | 9% | |
| Calcium | 16mg | 7% | |
* 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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