Vegetable Chicken Recipe

Vegetable Chicken Recipe photo by Taste of Home

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The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal.

This recipe is:

Diabetic Friendly

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Vegetable Chicken Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 4 Servings

20 90 110

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
2 cups sliced celery
2 cups fresh or frozen cut green beans
1-1/2 cups sliced carrots
1 large onion, sliced
1 small zucchini, diced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt, optional
1/2 teaspoon pepper

Directions

In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion.
In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables.
Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking. Yield: 4 servings.

Nutritional Facts One serving (prepared without added salt) equals 242 calories, 298 mg sodium, 62 mg cholesterol, 27 g carbohydrate, 25 g protein, 4 g fat. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Originally published as Vegetable Chicken in Country Chicken Cookbook , p59