Chicken, Beans, and Vegetables Recipe

Summary

Preparation Time5 MinCooking Time2 Hr 20 Min
Ready In2 Hr 25 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Whole chicken breasts5 , skinned and split
 Water4 Quart
 Dry lima beans1⁄2 Cup (8 tbs), washed
 Dry pinto beans1 Cup (16 tbs), washed
 Onions2 , chopped
 Pearl barley1⁄2 Cup (8 tbs)
 Tomatoes3 , cut up
 Basil1⁄2 Teaspoon
 Thyme1⁄2 Teaspoon
 Pepper To Taste
 Salt1 Teaspoon
 Carrots4 , sliced
 Celery stalks4 , sliced
 Frozen peas1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 261 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.47 g2.3%

Trans Fat 0 g

Cholesterol 62.3 mg

Sodium 395 mg16.5%

Total Carbohydrates 28 g9.3%

Dietary Fiber 7.1 g28.4%

Sugars 5.8 g

Protein 32 g64.3%

Vitamin A 119.4% Vitamin C 29%

Calcium 7.4% Iron 14.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Take a large pot and combine together water, chicken and lima beans in it. Bring the mixture to a boil and simmer for about 30 minutes.
2) Add onion and pinto beans. Simmer for about 1 hour.
3) Remove chicken and place in a bowl.
4) Add tomatoes, barley and seasonings. Simmer for another 1 hour.
5) Add celery and carrots. Cook over medium-low heat until carrots get tender.
6) Separate chicken from bones and chop into small pieces.
7) Add peas and chicken to the pot.
8) Cook for about 5 minutes or until peas turn tender.

SERVING
9) Transfer the dish to a platter and serve immediately.
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