Directions:
- In large non-stick skillet, heat oil.
- Add chicken and cook for 9-10 minutes, turning once, till no longer pink in center.
- Remove chicken to platter.
- Clean excess oil from skillet, add bell pepper and cook 2 minutes until crisp-tender.
- Add the reserved peach liquid, orange juice concentrate and salsa, bring to boil.
- Add peaches, parsley, chicken and any juices that have accumulated on the platter, simmer 3 minutes or until chicken is glazed and reheated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.52 Kcal (1020 kJ) | ||
| Calories from fat | 69.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 104.43mg | 35% | |
| Sodium | 879.71mg | 37% | |
| Potassium | 746.93mg | 16% | |
| Total Carbs | 9.14g | 3% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 36.63g | 73% | |
| Vitamin C | 40.6mg | 68% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.5mg | 47% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 91.41 Kcal (383 kJ) | ||
| Calories from fat | 25.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 12% | |
|---|---|---|---|
| Cholesterol | 39.2mg | 35% | |
| Sodium | 330.23mg | 37% | |
| Potassium | 280.39mg | 16% | |
| Total Carbs | 3.43g | 3% | |
| Sugars | 2.72g | 29% | |
| Dietary Fiber | 0.53g | 6% | |
| Protein | 13.75g | 73% | |
| Vitamin C | 15.2mg | 68% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.2mg | 47% | |
| Calcium | 10.7mg | 3% | |
* 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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