Herbed Chicken & Vegetables
Put this recipe together in the morning and you’ll have a delicious dinner on the table in a matter of minutes!
6 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 small onion, sliced
2 ribs celery, sliced
1 green bell pepper, cut into strips
1 medium head cabbage, cut into eights
2 cloves garlic, crushed
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 bay leaves, crumbled
1/2 cup chicken broth
1. In a large skillet, over medium-high heat, brown the chicken on both sides in the oil and butter; remove to a plate and set aside.
2. Drain accumulated fat in skillet, reserving 2 tablespoons; add the onion, celery and green pepper. Sauté vegetables until slightly golden in color; transfer to the slow-cooker.
3. Arrange the cabbage over the vegetables; top with the chicken breasts.
4. Combine the garlic, rosemary, thyme, basil, bay leaves and chicken broth in a small bowl; pour over the chicken. Cover the slow cooker and cook on Low for 6 to 7 hours. Makes 6 servings. Each serving contains 36 grams of protein and approximately 4 net grams of carbohydrates.