Photo: Lily Banse
One Pot Chicken and Vegetables Recipe
15 ingredients
4 servings
openrecipes
A very simple way to cook chicken breasts where they come out tender, moist and full of flavor.
Estimated Nutrition (whole recipe, rough)
996
Calories
51g
Protein
19g
Fat
154g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- 4 Chicken Breasts (4 double breasts)
- 1 1/2 cups low sodium chicken broth or stock
- 1 white onion, chopped
- 3 stalks celery, cleaned, chopped
- 5 large carrots cut into 1 inch long pieces
- 6-8 medium sized red potatos, cleaned, halved
- 3 cloves of garlic, rough chopped
- 1 cup of seasoned flour
- 3 sprigs of rosemary
- 1 tablespoon Herbs de Provence
- 2 tsp black pepper
- 1 tsp paprika
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1/4 cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes