Lemon Chicken Breasts with Veggies Recipe

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Ingredients:

Serving

1 lb fresh baby carrots
3 cups cubed red potatoes
1 package (14 oz) frozen pearl onions, thawed
2 celery ribs, thinly sliced
6 bone-in chicken breast halves (10 oz each), skin removed
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 cup water
1/2 cup lemon juice
1 tsp dried parsley flakes
1 tsp dried thyme
1/2 tsp pepper
1/4 tsp salt

Directions:

In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.
Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	212.72 Kcal (891 kJ)
Calories from fat	66.53 Kcal
		% Daily Value*
Total Fat	7.39g	11%
Cholesterol	41.96mg	14%
Sodium	481.61mg	20%
Potassium	740.12mg	16%
Total Carbs	24.82g	8%
Sugars	5.62g	22%
Dietary Fiber	4.89g	20%
Protein	13.06g	26%
Vitamin C	17.9mg	30%
Vitamin A	0.8mg	25%
Iron	2.3mg	13%
Calcium	62.6mg	6%

Amount Per 100 g
Calories	78.96 Kcal (331 kJ)
Calories from fat	24.7 Kcal
		% Daily Value*
Total Fat	2.74g	11%
Cholesterol	15.58mg	14%
Sodium	178.78mg	20%
Potassium	274.74mg	16%
Total Carbs	9.21g	8%
Sugars	2.09g	22%
Dietary Fiber	1.82g	20%
Protein	4.85g	26%
Vitamin C	6.7mg	30%
Vitamin A	0.3mg	25%
Iron	0.8mg	13%
Calcium	23.3mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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