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Chicken Pesto Potato With Red Pepper

Chicken Pesto Potato With Red Pepper
This Recipe Is:

WebMD Recipe

  • skinless, boneless chicken half breasts
  • 1 1/2 teaspoons
    olive oil
  • 1 teaspoon
    garlic & herb flavor or lemon pepper seasoning
  • 4-5 cups
    lightly cooked potato pieces, (about 3 long potatoes, with skin, cut into 1-inch pieces and microwaved until just tender)
  • 1/2 cup
    low-sodium chicken broth
  • 4 tablespoons
    prepared pesto
  • 1/2 cup
    red bell pepper, chopped
  1. Start heating a large, nonstick frying pan over medium-high heat. Coat the outside of the chicken breasts with olive oil and add to the hot frying pan. Sprinkle seasoning over the chicken. When the bottom is nicely brown, about 2 minutes. Flip chicken breasts over to brown other side, about 2 minutes.
  2. Add lightly cooked potato pieces to bottom of slow cooker. Pour in low-sodium chicken broth. Spread pesto evenly over the top, and sprinkle chopped red pepper over the top. Gently toss mixture. Lay browned chicken breasts over the top of the potato mixture. Cover and cook on high for about 3 hours or low for about 6 hours.
Nutritional Information
  • Calories 390
  • Protein 32 g
  • Carbohydrates 42 g
    • Dietary fiber 4 g
  • Fat 10.5 g
    • Saturated fat 2.1 g
  • Cholesterol 76 mg
  • Sodium 287 mg
  • Calories from Fat 24%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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