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Chicken and Vegetables

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by tkhooper on January 27, 2006 11:05 PM
Nutritional & Thrift Recipes

Chicken and Vegetables

1 1/2 Tbsp
1 tsp Garlic powder
1/2 cup Onions, chopped
1 lb 4 ounces Chicken thighs, boneless, skinless
10 oz package cut Green beans, frozen
1/4 tsp pepper

1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.

2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.

3. Place frozen breen beans, papper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.

4. Add chicken to vegetable mixture. Comtinue cooking, stirring occasionally, until heated through, about 3 minutes.

Per Serving Nutional Information
1 cup per serving
Calories 190
Total fat 11 grams
Saturated fat 3 grams
Cholesterol 57 grams
Sodium 109 milligrams

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