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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 | cucumber | 6 |
| one medium | red Bell pepper | 1 |
| 1/2 t | ground cumin | 2 |
| 1/2 t | ground coriander | 1 |
| 2 cloves | garlic | 2 |
| 1/4 C | homemade chicken broth | 15 |
| 1/2 C | sour cream | 48 |
| Recipe total = 286 mg | ||
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