Main Dish Carrott Chicken By: Lilyanne Murphy - Live Oak County 4-H
Serves: 4 Ingredients: 2 tablespoons olive oil 1 lb of baby carrots or chopped carrots 1 lb of diced or shredded chicken 1 onion chopped 2 homegrown fresh garden beefsteak tomatoes, chopped Sprinkle of 1/8 teaspoon pepper
Instructions: 1. Heat pan with olive oil. 2. Brown chicken and onion. 3. Then put in your carrots and tomatoes and put lid on to let steam/simmer until carrots are tender (~25 minutes.) 4. Sprinkle with pepper. 5. Serve with rice.
Calories: 680 | Total fat: 12g | Saturated Fat: 2g | Sodium: 150mg
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