From Every Day with Rachael Ray
1. Position a rack in the middle of the oven and preheat to 500. Arrange tomatoes cut side up on a parchment paper-lined baking sheet and drizzle 2 tbl olive oil on top; season with salt and pepper. Roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a bowl.
2. Meanwhile, in a large saucepan, heat 1 tbl olive oil over medium heat. Season the chicken with salt and pepper; add to the pan and cook, turning once, until cooked through, about 10 minutes; transfer to a work surface. Let cool, and then shred the meat.
3. In the same saucepan, heat the remaining 1 tbl of olive oil over medium heat. Add the onions, season with salt and cook until softened, about 5 minutes. Add the carrots, potatoes, and chicken broth and bring to a simmer; cook for 5 minutes.
4. Add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 minutes. Stir in the chicken and parsley; season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (980g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 564 | ||
Calories from Fat: 168 (30%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.7g | 25 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 72.6mg | 22 % | |
Sodium 544.4mg | 19 % | |
Potassium 2215.9mg | 58 % | |
Total Carbohydrate 62.2g | 18 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 49.9g | ||
Protein 39.7g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 564
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.