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Ingredientes
- 4 c. unpeeled cubed red potatoes
- 2 c. whole baby carrots
- 1 c. minced red onions
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 1 x clove garlic chopped
- 1 1/2 tsp dry thyme
- 1 1/2 tsp dry rosemary
- 1 tsp dry tarragon
- 1/2 tsp salt and black pepper
- 1 c. sliced green beans
- 1/2 c. dry white wine
- 6 x boneless skinless chicken breast halves cut into 1-inch cubes
- 3 c. low-sodium lowfat chicken broth
- 3 Tbsp. all-purpose flour
Direcciones
- 1. Spray a large roasting pan with non-stick spray. Add in potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp. thyme, 1 tsp. rosemary, tarragon, salt, and pepper. Mix well. Roast, uncovered, at 425 degrees for 30 min. Stir once, halfway through cooking time. Add in green beans and roast for 10 more min.
- 2. Meanwhile, pour wine into a large saucepan. Add in remaining 1/2 tsp. thyme and 1/2 tsp. rosemary. Bring to a boil. Add in chicken pcs and reduce heat to medium-high. Cook, uncovered, till chicken is cooked through, about 12 min.
- 3. Add in roasted vegetables to chicken and wine. Stir in 2 1/2 c. of broth. In a small bowl, combine flour with remaining 1/2 c. broth and stir till lump free. Add in flour mix to chicken and vegetables. Cook till stew is bubbly and has thickened, about 3 min. Serve warm.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 334mg | 14% |
| Potassium 1051mg | 30% |
| Total Carbs 38.4g | 10% |
| Dietary Fiber 7.4g | 25% |
| Sugars 7.54g | 5% |
| Protein 18.33g | 29% |
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