STEP 1.In a large pot over medium heat, melt butter. Add carrots, baby corn, beans and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
STEP 2.Add flour and stir until vegetables are coated, then add chicken,bay leaf..Bring mixture to a simmer and cook until the chicken is no longer pink and veggies are tender, 15 minutes.
STEP 3.Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
STEP 4.Served hot.
Nutrition value
123
calories per serving
2 g Fat4 g Protein24 g Carbs7 g FiberOther
Current Totals
2 g Fat
4 g Protein
24 g Carbs
7 g Fiber
MacroNutrients
Carbs
24 g
Protein
4 g
Fiber
7 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
56 mg
Iron
2 mg
Vitamin A
122 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
19 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
56 mg
Manganese
2 mg
Phosphorus
104 mg
Selenium
7 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment