Chicken & Vegetables, Bean-Pot Style


Here is another simple and yummy Bean Pot recipe. If you are on 5&1, you’ll want to add an extra serving of veggies in somewhere (you could even add more veggies directly into this recipe, if you wanted!). This one is winter comfort food, all the way … and yet still deliciously healthy! Yay!

Chicken&Veggies

Ingredients

2-1/4 lbs boneless, skinless chicken breasts

1 cup chopped celery

2 tsp chopped onion

1 cup diced turnip

1 cup chopped bell pepper (I like to use a mix of colors)

1 cup sliced white mushrooms

2 tsp Mrs Dash seasoning of your choice

Directions

Add all ingredients to Bean Pot. Cover and cook at 350 degrees for 1 hour.

Nutritional Breakdown

Makes 4 servings. Per serving:

1 Leaner Protein

2 Vegetables

2 Condiments

2 thoughts on “Chicken & Vegetables, Bean-Pot Style

  1. How did you get the juice or ‘gravy’…I don’t see any liquid in the recipe…did you brown the chicken first? Looks yummy!

    • You can prepare it a couple ways. If you want to cook it a little faster, you can definitely brown the chicken first. But it’s totally okay to throw it in raw & follow as is. We ended up adding 1/2-1 cup of water, just to steam the veggies & keep the meat moist. But you won’t need much. We just had it tonight & it was tender & yummy!

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