Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 tsp olive oil
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 small rutabaga, chopped (about 1 cup)
- 2 medium carrots, chopped
- 1 small turnip, chopped (about 1 cup)
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 cup fat-free, reduced sodium chicken broth
- 1 cup no-salt-added tomato sauce
- 1 tsp thyme
- 1 tsp oregano
- Freshly ground black pepper
Preparation:
Heat oil on medium heat in a large Dutch oven. Add chicken breast pieces and cook until no longer pink. Add chopped root vegetables and garlic, and stir, cooking for 2 minutes. Add chicken broth, tomato sauce, herbs and black pepper. Simmer for 20 minutes or until vegetables are tender. Serve with whole grain rice or crusty bread.Serves 4.
Per Serving: Calories 201, Calories from Fat 33, Total Fat 3.8g (sat 0.6g), Cholesterol 66mg, Sodium 272mg, Carbohydrate 14g, Fiber 4.2g, Protein 28.2g
