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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Braised Chicken with Beans and Squash

Source: dLife

Savory chicken braised in wine and broth with squash, beans and tomatoes.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	300.9

Total Carbs	25.7 g

Dietary Fiber	5.7 g

Sugars	5.0 g

Total Fat	10.6 g

Saturated Fat	2.7 g

Unsaturated Fat	0.7 g

Potassium	633.2 mg

Protein	23.8 g

Sodium	98.0 mg

Dietary Exchanges 10.6 Fat, 2.4 Vegetables, 0.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large skillet coated with cooking spray, cook chicken over medium-high heat until light brown, turning to brown evenly. Remove chicken from skillet. Drain off fat.
Add wine, bouillon granules, and garlic to skillet. Bring to boiling; reduce heat.
Boil gently, uncovered, about 3 minutes or until liquid is reduced by about half, scraping up any crusty browned bits from bottom of skillet.
Stir in dried herbs (if using) and pepper. Return chicken to skillet.
Add squash. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until chicken is no longer pink (180 degrees) and squash is nearly tender.
Stir in beans, undrained tomatoes, and, if using, fresh oregano, thyme, and savory. Simmer, uncovered, about 5 minutes more or until bean mixture is slightly thickened.
To serve, spoon the bean mixture into shallow bowls. Place chicken on top of bean mixture. Sprinkle with parsley.