Slow Cooker Marinara Chicken and Vegetables - 7.9g Carbs, 1.8g Fiber
From: www.sparkpeople.com - (Chef Meg's Makeover)
Chef Meg made over a versatile member recipe by adding extra vegetables
and reducing the sodium. Serve with a side salad or over whole wheat
pasta or brown rice.
2 lb boneless, skinless chicken breasts
4 cloves garlic, peeled and crushed
4 tomatoes, chopped OR 1 (14.5oz can) low-sodium tomatoes, drained
4 medium ribs celery, diced (1 cup)
2 small zucchini, diced (2 cups)
1 bell pepper, cored, seeded, and diced
One 18oz jar low-sodium marinara sauce
1 tsp dried basil
1 tsp dried thyme
1. Place the chicken in the slow cooker; add the garlic, tomatoes,
celery, zucchini, and pepper. Pour the marinara sauce over all,
and sprinkle the basil and thyme on top.
2. Set the slow cooker on low and cook for 6 to 7 hours. Before
serving, shred the chicken with a fork.
Servings: 8
Nutrition per Serving:
164.2 Calories, 2.1g Fat, 65.7mg Cholesterol, 142.4mg Sodium,
7.9g Carbs, 1.8g Dietary Fiber, 27.3g Protein
