Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
317
Calories
33g
Protein
16g
Fat
10g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup low-sodium chicken broth
- 4 cups fresh whole green beans or 16 oz. package frozen green beans
- 1 tablespoon margarine
- 1 medium red pepper cut into strips
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons chopped parsley
- =
Directions
1
If using fresh green beans, wash in cold water and snip off the ends.
2
In a medium saucepan bring broth to a boil;
3
add beans and cover.
4
Cook over medium heat for 8-12 minutes.
5
If using frozen beans, time according to package directions.
6
Melt margarine in a small skillet and add the pepper strips.
7
Sprinkle in the garlic powder.
8
Stir and cook until crisp-tender, about 6 minutes.
9
Drain the green beans.
10
In a serving bowl, add the cooked beans and pepper mixture; toss.
11
Season with salt and pepper to taste.
12
Sprinkle chopped parsley over the top.
Recipe sourced from
fandom