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Chicken Veggies

Yield 4 servings
Prep time
10 Min
Total time
10 Min

Ingredients

Instructions

  1. Reserve all vegetable skins/peels/leftovers for soup stock.
  2. On a cutting board, cut the tops off of the brussel sprouts, and then halve or quarter (depending on size) so they will cook quicker.
  3. For the red bell pepper, cut the four sides off, working your way around the top and around the inner seeds. Cut the sides into thin strips, place in a pile, and dice.
  4. For the red onion, after removing the skin from the half onion, cut into strips and then rotate to dice. Put all vegetables into a larger baggy and refrigerate.

Nutrition Facts

Calories

62

Fat

0 g

Sat. Fat

0 g

Carbs

13 g

Fiber

5 g

Net carbs

8 g

Sugar

4 g

Protein

4 g

Sodium

30 mg

Cholesterol

0 mg