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Chicken Kaleidoscope















Trans-fat Free, Low Carb, Low Sodium


12 each chicken breasts
2 can pineapple chunks
½ cup lime juice
1 large green bell peppers
1 large sweet red bell peppers
1 large sweet yellow bell peppers
1 each sweet vidalia onions
1 pound mushrooms


Line bottom of slow cooker set on HIGH with chicken.

Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart.

When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given.

Top with butter.

Cook for 1 to 1½ hours more, or until veggies are tender, but not mushy.

Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200 degrees oven to keep hot.

Broth should measure approximately 1 quart; add salt and brown rice.

Following package directions, cover and cook on HIGH until done.

When rice is cooked, place in center of large, warmed presentation platter.

Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 20118% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 83mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 68g
Vitamin A 12% Vitamin C 67%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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