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Chicken Thighs With Carrots And Celery Recipe Video
|Coconut oil||2 Tablespoon|
|Free range organic chicken broth||1 Quart|
|Carrots||4 Medium, chopped|
|Celery stalks||4 Cup (64 tbs), chopped|
|Celtic sea salt||1 Teaspoon|
Calories 198 Calories from Fat 46
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 1.3 g6.4%
Trans Fat 0.1 g
Cholesterol 100.2 mg
Sodium 1220.3 mg50.8%
Total Carbohydrates 11 g3.7%
Dietary Fiber 3.6 g14.5%
Sugars 6.1 g
Protein 26 g52.3%
Vitamin A 216.1% Vitamin C 12.2%
Calcium 8% Iron 9.3%
*Based on a 2000 Calorie diet
1. Steam up the carrots slightly.
2. Roast chicken at 350 F for 40-60 minutes in coconut oil.
3. Combine in a big pot the steamed carrots, celery, chicken and chicken broth.
4. Add Celtic sea salt.
5. Serve hot in a bowl. You could garnish this with some green onions.