Slow Cooker
Chicken Creole
Oven-Roasted Okra
Ingredients
- 2 stalks celery, chopped
- 1 sweet onion, chopped
- 1 organic green bell pepper, chopped
- 1 (14.5-oz) can no-salt-added diced tomatoes
- 2 Tbsp no-salt-added tomato paste
- 12 bone-in chicken thighs
- ¼ tsp ground black pepper
- 2 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- ¼ tsp crushed red pepper
- 1 cup water
- 1 Tbsp hot sauce (optional)
- 1 cup long-grain brown rice
Instructions
- Combine celery, onion, bell pepper, tomatoes, and tomato paste in a 5-or 6-quart slow cooker.
- Remove skin from chicken thighs. Add chicken to cooker. Top with black pepper, Worcestershire sauce, lemon juice, red pepper, water, and, if desired, hot sauce.
- Cover and cook on LOW 6 hours or until chicken is done.
- Meanwhile, cook rice according to package directions. Serve chicken mixture over rice.
Side Dish Ingredients
- 1½ lb okra
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 tsp lemon zest
- 1 Tbsp lemon juice
Side Dish Instructions
- Preheat oven to 450°F. Toss together okra, oil, salt, and pepper in a bowl. Arrange in a single layer on a rimmed baking sheet.
- Bake 15 minutes or until tender. Toss with lemon zest and juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
580
|
78
|
658
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 61 | 2 | 63 |
| Carb (g) | 35 | 9 | 44 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 393 | 202 | 595 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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