Directions:
- In a large saucepan, saute the green peppers, onion, celery and garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended.
- Meanwhile, in a Dutch oven, saute chicken in remaining oil until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.24 Kcal (734 kJ) | ||
| Calories from fat | 51.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 9% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 587.6mg | 24% | |
| Potassium | 690.16mg | 15% | |
| Total Carbs | 7.96g | 3% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 24.86g | 50% | |
| Vitamin C | 42.9mg | 72% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 61.67 Kcal (258 kJ) | ||
| Calories from fat | 18.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 9% | |
|---|---|---|---|
| Cholesterol | 23.54mg | 22% | |
| Sodium | 206.78mg | 24% | |
| Potassium | 242.88mg | 15% | |
| Total Carbs | 2.8g | 3% | |
| Sugars | 1.39g | 16% | |
| Dietary Fiber | 0.88g | 10% | |
| Protein | 8.75g | 50% | |
| Vitamin C | 15.1mg | 72% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14.3mg | 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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