Vegetable Chicken Recipe

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Vegetable Chicken
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  1. In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion.
  2. In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables.
  3. Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1680.26 Kcal (7035 kJ)
Calories from fat 1306.16 Kcal
% Daily Value*
Total Fat 145.13g 223%
Cholesterol 494.32mg 165%
Sodium 1524.75mg 64%
Potassium 948.39mg 20%
Total Carbs 22.64g 8%
Sugars 7.97g 32%
Dietary Fiber 5.47g 22%
Protein 61.17g 122%
Vitamin C 11.6mg 19%
Vitamin A 0.5mg 16%
Iron 5.4mg 30%
Calcium 127.6mg 13%
Amount Per 100 g
Calories 247.37 Kcal (1036 kJ)
Calories from fat 192.29 Kcal
% Daily Value*
Total Fat 21.37g 223%
Cholesterol 72.77mg 165%
Sodium 224.47mg 64%
Potassium 139.62mg 20%
Total Carbs 3.33g 8%
Sugars 1.17g 32%
Dietary Fiber 0.8g 22%
Protein 9.01g 122%
Vitamin C 1.7mg 19%
Vitamin A 0.1mg 16%
Iron 0.8mg 30%
Calcium 18.8mg 13%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.9
  • 45

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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