Slow Cooker Parsnip and Kale Chicken
boneless skinless chicken breast halves
low sodium chicken broth
freshly ground black pepper
Place chicken in a slow cooker; top with parsnips and onion then pour the broth and lemon juice over the top; stir in garlic, oregano, salt and pepper.
Cover and cook on LOW for 6 to 8 hours. When chicken is done, stir in kale and cook for an additional 10 to 15 minutes or just until kale has wilted.
LC SERVING SUGGESTION:
Steamed broccoli spears.
Add baked sweet potatoes.
No changes necessary.
Make sure chicken broth is gluten-free.
per serving: 303 Calories; 3g Fat; 52g Protein; 17g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 1093mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 7
Tried this recipe?
Let us know
how it was!