This subtly seasoned chicken and vegetable combination is a snap to prepare on a hectic working day. A dessert is all that's needed to complete this satisfying supper. Dorothy Pritchett, Wills Point, Texas.
1/4 Broiler/fryer chicken , cut up and skin removed
1/2 Medium tomatoes, chopped
1/4 Medium onion, chopped
1/2 Garlic cloves, minced
0.13 cup Chicken Broth
1/2 tablespoon White wine or additional chicken broth
1/4 Bay leaf
0.38 teaspoon Salt
1/4 teaspoon Dried Thyme
0.06 teaspoon Pepper
1/2 cup Fresh Broccoli Florets
As required Hot cooked rice
Nutrition value
112
calories per serving
3 g Fat10 g Protein9 g Carbs5 g FiberOther
Current Totals
Fat
3g
Protein
10g
Carbs
9g
Fiber
5g
MacroNutrients
Carbs
9g
Protein
10g
Fiber
5g
Fats
Fat
3g
Vitamins & Minerals
Calcium
82mg
Iron
3mg
Vitamin A
955mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
86mcg
Vitamin B12
0mcg
Vitamin C
44mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
56mg
Manganese
1mg
Phosphorus
105mg
Selenium
8mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment