Low-Cal Diner. A place to get Low Calorie & Low Fat Recipes!

CHICKEN ESPANOL

4 Chicken Breasts, skins removed
1/2 Cup Onion, chopped
1 2/3 Cups Chicken Broth

2 Tablespoon Chili Powder
2/3 Cups White Rice
1 Green Pepper, chopped

Mix all the ingredients together in a skillet. Lay chicken on top of mixture. Cover and cook for 45 Minutes on low heat.

SERVINGS 4; CALORIES 440; FAT 3.7 g; PROTEIN 71.7 g; CARBS 28.3 g;
FIBER 1.1 g; CHOL 192 mg; IRON 3.9 mg; SODIUM 393 mg; CALC 51 mg
SERVING SIZE= 1 Chicken Breast, 1/2 Cup Rice

CHICKEN ESPANOL

4 Chicken Breasts, skins removed 1/2 Cup Onion, chopped 1 2/3 Cups Chicken Broth

2 Tablespoon Chili Powder 2/3 Cups White Rice 1 Green Pepper, chopped

Mix all the ingredients together in a skillet. Lay chicken on top of mixture. Cover and cook for 45 Minutes on low heat.

SERVINGS 4; CALORIES 440; FAT 3.7 g; PROTEIN 71.7 g; CARBS 28.3 g; FIBER 1.1 g; CHOL 192 mg; IRON 3.9 mg; SODIUM 393 mg; CALC 51 mg SERVING SIZE= 1 Chicken Breast, 1/2 Cup Rice

Copyright © Low Cal Diner All Rights Reserved. Updated 12/7/99

4 Chicken Breasts, skins removed
1/2 Cup Onion, chopped
1 2/3 Cups Chicken Broth

2 Tablespoon Chili Powder
2/3 Cups White Rice
1 Green Pepper, chopped

SERVINGS 4; CALORIES 440; FAT 3.7 g; PROTEIN 71.7 g; CARBS 28.3 g;
FIBER 1.1 g; CHOL 192 mg; IRON 3.9 mg; SODIUM 393 mg; CALC 51 mg
SERVING SIZE= 1 Chicken Breast, 1/2 Cup Rice

Copyright © Low Cal Diner All Rights Reserved.
Updated 12/7/99