Directions:
- Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
- Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
- Cook briefly, stirring until vegetables are cooked but crisp.
- Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
- Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
- Add the peas, and return casserole to oven, covered, for 10 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.57 Kcal (1485 kJ) | ||
| Calories from fat | 65.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 816.86mg | 34% | |
| Potassium | 1553.07mg | 33% | |
| Total Carbs | 23.38g | 8% | |
| Sugars | 13.08g | 52% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 52.75g | 106% | |
| Vitamin C | 108.8mg | 181% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 6% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 54.33 Kcal (227 kJ) | ||
| Calories from fat | 10.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 11% | |
|---|---|---|---|
| Cholesterol | 21.34mg | 46% | |
| Sodium | 125.17mg | 34% | |
| Potassium | 237.97mg | 33% | |
| Total Carbs | 3.58g | 8% | |
| Sugars | 2g | 52% | |
| Dietary Fiber | 0.88g | 23% | |
| Protein | 8.08g | 106% | |
| Vitamin C | 16.7mg | 181% | |
| Iron | 0.2mg | 6% | |
| Calcium | 14.6mg | 10% | |
* 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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