Serves 6 Cook Time 3-4 hours (high) 6-7 (low)
4 skinless bone-in chicken breasts (cut in half)
3 leeks, halved, white and light green parts
1 c dry white wine
1 tsp kosher salt
1 pkg frozen green beans
1/2 c fat-free plain greek yogurt
1 tbsp fresh chopped tarragon
- Place chicken, leeks, wine, and salt in a 4- to 6-quart slow cooker.
- Cover; cook on high for 3–4 hours or on low for 6–7 hours until chicken is tender.
- Transfer chicken evenly to plates. Add green beans, and yogurt; cook for about 10 minutes or just until heated through. Spoon over chicken, and sprinkle with tarragon.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center