Low Carb Chicken And Veggies Recipes

LOW CARB CHICKEN AND VEGGIES

Low Carb Chicken and Veggies image

I had cooked chicken in the freezer and wanted something pasta-like without boiling pasta. I make this every couple weeks and the leftovers heat up nicely for lunches.

Provided by sunsetseer

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 tablespoon oil
1/3 cabbage (green is best)
1 onion
1 red pepper
4 ounces frozen spinach
1 1/2 cups cooked chicken
4 ounces cream cheese (1/2 package)
1/2 cup chicken broth (light cream is an alternative)
salt
pepper

Steps:

Slice thinly the cabbage, onion and pepper.
Heat a large heavy frying pan under medium high heat with about 1 tbsp butter and 1 tbsp oil. (I use regular olive oil).
Put in the vegetables and stir occasionally to prevent sticking.
Once they start to fry turn down the heat somewhat.
Add the frozen spinach and cover to let steam.
Chop the cooked chicken and the cream cheese into cubes.
Once the vegetables have softened, add the chicken, cream cheese.
and the cream or chicken broth or both!. Keep the cover on.
Stir fairly frequently for about 5 minutes or until the cream cheese is melted. Do not boil.
Season to taste with salt and pepper.

Nutrition Facts : Calories 293.4, Fat 20, SaturatedFat 8.8, Cholesterol 78.2, Sodium 288.2, Carbohydrate 11.3, Fiber 3.9, Sugar 6, Protein 18.2

LOW-CARB CHICKEN AND VEGETABLE SOUP

Low-Carb Chicken and Vegetable Soup image

Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.

Provided by casmith30

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
4 bone-in chicken thighs, skin removed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 small onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
2 cups chopped fresh green beans
2 cups frozen riced cauliflower, thawed and drained
2 cups finely chopped broccoli
½ (8 ounce) can tomato sauce
2 teaspoons chicken soup base (such as Better Than Bouillon®)
1 large bay leaf
salt and ground black pepper to taste

Steps:

Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 16.4 g, Cholesterol 47.5 mg, Fat 8.6 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 967.9 mg, Sugar 5.3 g

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