This is from Sugar Bust for Life pg. 197

1 3lb. chicken, cut into 8 pieces
1 28oz. can whole tomatoes (I used Muir Glen organic tomatoes recommended by Fran McCullough in her low carb cookbook)
1 medium sliced onion
1/4c cooking oil (I used olive oil)
1/2c fresh parsley, finely chopped
1 tsp dried basil
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1 garlic clove, minced
1/4 tsp black pepper
1/8 tsp crushed red pepper
1c sliced fresh mushrooms

Heat the oil in a large skillet; add the chicken and brown. Remove the chicken and set aside. Add the onion to the drippings and cook until tender. Drain the excess oil and add remaining ingredients. Put the chicken back in the skillet. Do not cover the skillet. Simmer the chicken for 40-45 minutes, turn the chicken every so often. Serve immediately. (serves 4)

Note: Sugar Bust does not give the protein / carb counts but I entered this in my Master Cook software as a new recipe and it shows 46g Protein, 13g Carbs, 3g Fiber per serving. I'm not sure how accurate this is but should be close.
Enjoy!