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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

Seasoned Chicken and Vegetables

Source: dLife

Tasty chicken marinated with fresh seasoning, wine, and vegetables.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	259.1

Total Carbs	13.0 g

Dietary Fiber	2.2 g

Sugars	4.6 g

Total Fat	6.0 g

Saturated Fat	1.1 g

Unsaturated Fat	1.2 g

Potassium	511.3 mg

Protein	32.1 g

Sodium	228.5 mg

Dietary Exchanges 6.0 Fat, 1.6 Vegetables, 0.2 Starch, 4.0 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

Preheat oven to 325 degrees.
Melt the margarine in a large nonstick pan and add in the onions, celery, carrot, and garlic. Cook until soft, about 5 minutes, and put into a 3 quart casserole dish. Put pan aside to use again.
In a gallon size bag, mix the flour and pepper. Place the chicken in the bag, seal and shake to coat.
Using the same pan as before, heat the oil.
Add the chicken and brown on both sides.
Place the chicken on top of the vegetables in the casserole dish.
Still using the same pan, add in the tomatoes, broth, wine, parsley, and thyme. Stir and scrape up all the brown bits from the bottom of the pan. Bring to a boil.
Pour this over the chicken and vegetables in the casserole dish and cover.
Bake for 1 hour until the chicken is cooked through and vegetables are soft.