1 lb (4-5) skinless, bonless chicken breasts
1 (10 oz) can Healthy Request cream of chicken soup
2 Tbsp low-sodium chicken broth
⅛ Cup red bell peppers, chopped
⅛ Cup green bell peppers, chopped
1 tsp dried parsley flakes
1 Tbsp fresh lemon juice
½ tsp paprika
To Freeze Ahead:
- In a gallon zip-loc bag, add all the ingredients, squeeze out the air, label (good up to 6 months) and freeze.
- When you’re ready to cook, thaw it in the refrigerator.
- Spray a medium size skillet with non-stick cooking spray and heat over medium-high heat. Add chicken and brown on all sides (about 10 minutes) Remove the chicken from the pan and set it aside. Pour the bag contents into the pan and simmer.
- Add the chicken back and let it simmer for 25 minutes until cooked through.
To Cook Immediately:
Spray a medium size skillet with non-stick cooking spray and heat over medium-high heat. Add chicken and brown on all sides (about 10 minutes) Remove the chicken from the pan and set aside. To the pan, add soup, chicken broth, peppers, parsley, lemon juice and paprika. Heat to a boil. Return the chicken to the pan and reduce heat to low. Cover and cook 25 minutes or until chicken is done.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center