1 pound boneless, skinless chicken breasts, cut into tiny pieces 8 cups chicken broth (can be made from bouillon) 1 package (16 ounce size) frozen mixed oriental vegetables 1 can (16 ounce size) spinach 1/2 teaspoon dried dill weed 1 tablespoon lemon juice (bottled is fine) 1 cup instant rice
Spray crock pot with nonfat cooking spray.
In crock pot mix together the chicken, broth, vegetables, spinach, dill weed, and lemon juice. Cover and cook on high for 5 hours. Stir in the instant rice. Cover and cook for 1 1/2 hour on high. Serve hot.
180 calories, 2 grams fat, 17 grams carbohydrates, 22 grams proteinper serving. This recipe is low in fat.