Golden Chicken & Autumn Vegetables |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is not a Weight Watcher meal, but I would figure it as 5 points because of the potatoes. It was really good. From the kitchen of Michele Harvey Thornburg, Moberly MO. Ingredients:
4 boneless skinless chicken breasts |
1 (15 ounce) can swanson chicken broth |
1 tablespoon chopped fresh parsley (i used dried) |
1/2 teaspoon garlic powder |
1/2 teaspoon dried rosemary leaves, crushed |
1/4 teaspoon dried thyme leaves, crushed |
2 large sweet potatoes, cut up (i used white potatoes) |
1 (10 ounce) bag frozen green beans (i used green, yellow waxed, and carrots) |
Directions:
1. Cook chicken in nonstick skillet until browned. (If you have a George Forman, you could probably cook it in there and transfer it to a skillet).
2. Add broth, parsley, garlic, rosemary, thyme, potatoes, and beans. Heat to a boil.
3. COVER and cook over low heat 20 minute or until done.
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