| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Chicken breast, boneless | 6 oz | Onion | raw | 3 cups | |
| Yogurt, skim milk | plain | 1 cup | Mushroom | raw | 4 cups |
| Broccoli flower clusters | flowerets | 3 cups | Cornstarch | 4 tsp | |
| Almond, unblanched | slivered | 4 tbsp | Broth, chicken | can | 1 cup |
| Mushroom - second batch | slices | 3 cups | Carrot, raw | sliced | 1 cup |
| Olive oil | extra virgin | 3 tsp |
Dietary Fiber
35%
40%
17%
27%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (938g)
Servings: 1
520
150
17g
3g
12%
50mg
740mg
31%
27 g
43 g
200%
210%
25%
Iron
18%
54g
% Percent Daily Values are based on a 2,000 calorie diet
9g
Chicken with
Garden
Vegetables
Garden
Vegetables
Number of Servings:
Calories Per Serving:
2
516
32-40-29
PCF Ratio:
Cooking Instructions
In sauce pan cook onions, quartered mushrooms carrots, and chicken in chicken broth and oil until chicken and vegetables are done. Remove saucepan from heat and slowly stir in lemon juice, and yogurt. Then add cornstarch(dissolve in a little water first). Lightly simmer until mixture thickens. In another sauce pan place broccoli and enough water to cover. Cook until broccoli is bright green and tender. Place Chicken mixture on two serving plates, top with equal amounts of broccoli, sliced mushrooms and slivered almonds. Serve.
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307