Directions:
- Sprinkle chicken with oregano, black pepper, and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 4 minutes or until lightly browned. Remove chicken from pan; cover and keep warm.
- Add onion, green bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Add broth, paprika, and tomatoes; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until rice is almost tender. Stir in chicken; cover and cook 4 minutes or until chicken is done. Stir in red bell peppers and capers. Sprinkle each serving with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.79 Kcal (1954 kJ) | ||
| Calories from fat | 198.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.1g | 34% | |
|---|---|---|---|
| Cholesterol | 76.87mg | 26% | |
| Sodium | 638.37mg | 27% | |
| Potassium | 714.07mg | 15% | |
| Total Carbs | 32.11g | 11% | |
| Sugars | 5.95g | 24% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 34.92g | 70% | |
| Vitamin C | 39.4mg | 66% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 15.3mg | 85% | |
| Calcium | 180mg | 18% | |
| Amount Per 100 g | |||
| Calories | 128.29 Kcal (537 kJ) | ||
| Calories from fat | 54.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 34% | |
|---|---|---|---|
| Cholesterol | 21.13mg | 26% | |
| Sodium | 175.45mg | 27% | |
| Potassium | 196.25mg | 15% | |
| Total Carbs | 8.82g | 11% | |
| Sugars | 1.64g | 24% | |
| Dietary Fiber | 0.68g | 10% | |
| Protein | 9.6g | 70% | |
| Vitamin C | 10.8mg | 66% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 4.2mg | 85% | |
| Calcium | 49.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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