8
skinless chicken thighs
1 T. salt free herb mix
1 tea. dried thyme leaves
1 tea. paprika
1 med. onion, chopped
1- 8 oz. pkg. frozen mixed vegs.
1/2 10.75 can 98% fat free cream of chicken soup
1/2 cup low fat low sodium chicken broth
2 cups cooked brown rice
preheat oven
to 350
lay chicken thighs in a roasting pan and sprinkle with herbs. add
onion
and frozen veges. stir together soup and broth and pour mix over
chicken and veges. cover with roaster lid. cook for 45 mins. to
1 hour or until chicken juices run clear. serve over rice.
serves 4
serving size
2 chicken thighs, 1/2 cup vegs. 1/2 cup rice
exchanges
2 starch
1 veg.
4 very lean meat
1/2 fat
344 cals
7 fat
117 chol.
366 sodium
36 carbs
fiber 4
5 sugar
33 protein
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