a low-carb dish - 24.15 g carbs total
4 servings at 6 g carbs per serving
|2 T||olive oil|
|3 T||No Salt Added butter|
|4||boneless, skinless chicken thighs|
|one medium||cucumber, peeled, seeded and chopped|
|one medium||red Bell pepper, cut into short 1/2 inch strips|
|1/2 t||ground cumin|
|1/2 t||ground coriander|
|2 cloves||garlic, peeled and minced|
|1/4 C||homemade chicken broth|
|1/2 C||sour cream|
Heat oil and butter in a large skillet over medium-high heat until hot.
Add chicken and cook until browned to taste - but not done!
Reduce heat and simmer until chicken is almost done.
Remove chicken to plate temporarily.
Raise heat to medium-high. Add cucumber, Bell pepper, cumin, and garlic. Cook, stirring frequently, one minute.
Return chicken to skillet and add chicken broth.
Bring to a boil, lower heat and simmer until chicken is cooked through - no more than 5 to 6 minutes.
Remove from heat and slowly stir in sour cream.
|Sodium content in milligrams|
|3 T||No Salt Added butter||3|
|4||boneless, skinless chicken thighs||208|
|one medium||red Bell pepper||1|
|1/2 t||ground cumin||2|
|1/2 t||ground coriander||1|
|1/4 C||homemade chicken broth||15|
|1/2 C||sour cream||48|
|Recipe total = 286 mg|
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