Directions:
- Heat olive oil in a large skillet.
- Cook and stir onion and green peppers in olive oil until tender.
- Remove and keep warm.
- Cook chicken in skillet until browned and the juice run clear when chicken is pierced with a fork, about 15 minutes on each side.
- Remove and keep warm.
- Combine tomatoes, wine, garlic salt rosemary and pepper in skillet. Cook and stir until heated through.
- Stir in cooked onion and green peppers.
- Pour over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.33 Kcal (1634 kJ) | ||
| Calories from fat | 189.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.1g | 32% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 889.93mg | 37% | |
| Potassium | 747.31mg | 16% | |
| Total Carbs | 2.63g | 1% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 47.6g | 95% | |
| Vitamin C | 24.6mg | 41% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.19 Kcal (537 kJ) | ||
| Calories from fat | 62.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 32% | |
|---|---|---|---|
| Cholesterol | 45.73mg | 46% | |
| Sodium | 292.26mg | 37% | |
| Potassium | 245.43mg | 16% | |
| Total Carbs | 0.86g | 1% | |
| Sugars | 0.36g | 4% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 15.63g | 95% | |
| Vitamin C | 8.1mg | 41% | |
| Calcium | 6.2mg | 2% | |
* 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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