Delicious, comforting, Low-Fat Chicken and Vegetables is the perfect dinner when you want to cut down on your fat intake

It is that time of the year in South-Africa where we are only about 6 weeks away from warmer weather. Which means it is time for low-fat and healthier recipes.

This Low-Fat Chicken and Vegetables dinner has always been one of my favorite, healthy dishes when I want to start an early-ish diet.

I am a staunch believer in eating healthier, less fat and lower carbs during any time when I want to shed a couple of kilos.

Moderate servings too, for the three main meals, and around three small portions of fruit or raw vegetables in between main meals.

But, the biggest obstacle to start during Winter is that we all crave comfort food, right ?  Well, at least I am !

And not just anything, I like my cheese this or that, loaded casseroles, usually with a lot of pasta. Wholewheat pasta is a great alternative, but me ? I prefer plain old high carb pastas.

Except when it comes to wholewheat bread – that I love. Brown rice is another favorite of mine, which is a bit healthier than plain white rice.

I always serve this low-fat Chicken and Vegetables over brown rice.

How to make double the sauce:

The dish is fairly saucy, and if you wish you can always up the ingredients from the Flour through to the Sherry.

Simply double  the ingredients for more sauce, but as I have mentioned, this ratio is just perfect for me.

My family never even realize they are eating low-fat food with this dish, it is as tasty as any Chicken dish they are used to, and loaded with vegetables.

For another delicious (one of my all time favorites!) low-fat recipe, have a look at my One-Pot Beef And Vegetables too.

Low-Fat Chicken and Vegetables

Low-Fat Chicken And Vegetables

Linda Nortje

Delicious, comforting, Low-Fat Chicken and Vegetables is the perfect dinner when you want to cut down on your fat intake

5 from 5 votes

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Course Dinner

Cuisine Global

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 195 kcal

Ingredients

  

1x2x3x

• 4 Large Chicken Fillets (deboned, skinned chicken breasts)
• 2 Onions chopped
• 3 Carrots peeled and sliced into rings
• Black Pepper to taste
• 2 cups Water
• 2 teaspoons Seasoning Aromat, Fondor etc
• 250 grams Mushrooms sliced ( 8 oz )
• 1 Large Green Bell Pepper chopped
• 4 teaspoons Vegetable Oil
• 1 Tablespoon Flour
• ¼ cup Cornflour ( Cornstarch )
• ⅘ cup Fat-Free Milk
• 1 teaspoon Salt
• 3 Tablespoons Medium Sherry

Instructions

 

• Place the Chicken, Onion, Carrot, Black Pepper, Water and Seasoning into a pressure cooker (you can use a normal saucepan a well – it might just take a bit longer). Cook on pressure for 15 – 20 minutes. Remove the cooked Chicken and Vegetables with a slotted spoon and keep aside. Retain 1 1/4 cups of the stock
• Cut the Chicken into bite-size pieces and put aside
• Heat the Vegetable Oil in a large skillet or sauce pan and saute the Mushrooms and Green bell pepper until soft
• Meanwhile mix the Flour, Cornflour and the Milk until smooth in a separate medium-sized bowl. Add the retained Chicken stock to the Milk mixture together with the Salt and Sherry. Add to the Mushroom mixture in the pan and let simmer over low heat until the sauce thickens. Stirring continuously (5 – 7 minutes)
• Add the Chicken and other Vegetables to the saucepan, stir gently to mix it all up again – Simmer for a minute or two until the Chicken is heated through

Nutrition Facts

Low-Fat Chicken And Vegetables

Serving Size

 

1 Servings

Amount per Serving

Calories

195

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

4

g

Cholesterol

 

56

mg

19

%

Sodium

 

985

mg

43

%

Carbohydrates

 

12

g

4

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

23

g

46

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.