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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Yield: Makes 6 servings
Ingredients:
1
cup fat-free reduced-sodium chicken broth
1
teaspoon dried marjoram leaves
1
teaspoon dried parsley flakes
3/4
teaspoon salt
1/2
teaspoon garlic powder
1/4
teaspoon black pepper
1-1/4
pounds white potatoes, peeled and cut into 1-inch pieces
1
pound lean lamb stew meat, cut into 1-inch cubes
8
ounces frozen cut green beans
2
small leeks, cut lengthwise into halves then crosswise into slices
1-1/2
cups coarsely chopped carrots
Preparation:
1.
Combine broth, marjoram, parsley, salt, garlic powder and pepper in large bowl; mix well. Pour mixture into slow cooker.
2.
Layer potatoes, lamb, green beans, leeks and carrots. Cover; cook on LOW 7 to 9 hours or until lamb is tender.
Nutritional Information:
| Serving Size: | |
| Fiber | 5 g |
| Carbohydrate | 32 g |
| Cholesterol | 52 mg |
| Saturated Fat | 2 g |
| Total Fat | 32 g |
| Calories from Fat | 20 % |
| Calories | 256 |
| Protein | 20 g |
| Sodium | 388 mg |
Dietary Exchange:
| Vegetable | 3 |
| Starch | 1 |
| Meat | 2 |
This recipe appears in:
European
