Directions:
- In a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in remaining oil until tender.
- Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Return chicken to the pan; heat through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.9 Kcal (1180 kJ) | ||
| Calories from fat | 71.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 12% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 534.95mg | 22% | |
| Potassium | 809.76mg | 17% | |
| Total Carbs | 25.72g | 9% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 28.16g | 56% | |
| Vitamin C | 23mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.32 Kcal (336 kJ) | ||
| Calories from fat | 20.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 12% | |
|---|---|---|---|
| Cholesterol | 19.06mg | 22% | |
| Sodium | 152.43mg | 22% | |
| Potassium | 230.73mg | 17% | |
| Total Carbs | 7.33g | 9% | |
| Sugars | 1.54g | 22% | |
| Dietary Fiber | 1.12g | 16% | |
| Protein | 8.02g | 56% | |
| Vitamin C | 6.5mg | 38% | |
| Iron | 0.4mg | 9% | |
| Calcium | 10.9mg | 4% | |
* 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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