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Servings: 4
Ingredients
- 6-8 chicken thighs (I used skinless/boneless)
- 2 tablespoons olive oil
- 4 carrots – diced
- 2 green peppers – diced
- 1 large sweet onion – diced
- 3 stalks celery – diced
- 3-4 medium tomatoes (2 cans diced if you don’t have fresh)
- 6 cloves garlic – chopped
- 1/2 cup chicken stock
- 1 small bunch curly parsley – chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 299 | |
| Calories from Fat 173 | 58% |
| Total Fat 19.31g | 24% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 66mg | 22% |
| Sodium 757mg | 32% |
| Potassium 796mg | 23% |
| Total Carbs 16.21g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 8.41g | 6% |
| Protein 16.44g | 26% |
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