Ingredients:
- 3 potatoes, peeled, and cut into 8 pieces
- 2 green bell peppers, cored, seeded , and sliced lengthwise into 1/2-inch pieces
Directions:
- Preheat the oven to 350°F
- Heat the oil in a large ovenproof skillet over medium heat.
- Season the chicken on both sides with the salt and pepper. Saute the breasts until browned on both sides.
- Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.58 Kcal (1355 kJ) | ||
| Calories from fat | 98.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 931.2mg | 39% | |
| Potassium | 941.82mg | 20% | |
| Total Carbs | 9.79g | 3% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 48.34g | 97% | |
| Vitamin C | 65.3mg | 109% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.8mg | 143% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 86.97 Kcal (364 kJ) | ||
| Calories from fat | 26.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 17% | |
|---|---|---|---|
| Cholesterol | 37.43mg | 46% | |
| Sodium | 250.29mg | 39% | |
| Potassium | 253.15mg | 20% | |
| Total Carbs | 2.63g | 3% | |
| Sugars | 1.34g | 20% | |
| Dietary Fiber | 0.59g | 9% | |
| Protein | 12.99g | 97% | |
| Vitamin C | 17.5mg | 109% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 6.9mg | 143% | |
| Calcium | 8.9mg | 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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