Chicken Stock Vegetable

Chicken Stock Vegetable
Serves: 4
  • 2 cups cauliflower, cut into diced size
  • ½ cups carrot, cut into diced size
  • ½ cup beans, cut into 1 inch size
  • 1 cups chicken stock
  • 1 onion, sliced to julienne
  • 1 tbs olive oil
  • 2 tbs green chilies slice
  • 1 tsp salt
  • 1 cup water
  1. Heat oil in a deep pan on medium heat. Add onion slices, chilies and salt. Stir it and fry the ingredients for 2 minutes and then add the chicken stock.
  2. When the stock starts boiling add one cup of water. After 2 minutes add cauliflower, carrot and beans. Cook for 10 min or until the vegetables are boiled.
  3. Very healthy and simple Chicken Stock Vegetable is ready to serve.
Nutrition Information
Calories: 70 Fat: 3.8g Saturated fat: 0.6g Trans fat: 0g Carbohydrates: 8.4g Sugar: 3.8g Sodium: 800mg Fiber: 3.0g Protein: 1.9g Cholesterol: 0mg

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