Serves: 4
Total Calories: 276
1. In a 12 x 8 x 2-inch glass baking dish, arrange chicken breast and thighs with the thickest parts to the outside edges of the dish.
2. In a medium bowl, stir water, flour, bouillon, onion, paprika, poultry seasoning and browning and seasoning sauce until well blended pour over chicken. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 25 minutes or until chicken loses almost all its pink color, rotating dish after 15 minutes.
3. Stir in peas and carrots rearrange chicken. Re-cover. Microwave at 100% power for 3 to 5 minutes or until the peas and carrots are warm.
4. Remove from oven, cover with foil and let stand for 5 minutes before serving.
This Chicken And Vegetables Supreme recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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