Directions:
- In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.8 Kcal (774 kJ) | ||
| Calories from fat | 89.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 15% | |
|---|---|---|---|
| Cholesterol | 11.15mg | 4% | |
| Sodium | 342.48mg | 14% | |
| Potassium | 776.39mg | 17% | |
| Total Carbs | 18.66g | 6% | |
| Sugars | 10.39g | 42% | |
| Dietary Fiber | 7.23g | 29% | |
| Protein | 7.89g | 16% | |
| Vitamin C | 55.9mg | 93% | |
| Iron | 0.8mg | 5% | |
| Calcium | 43.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 54.22 Kcal (227 kJ) | ||
| Calories from fat | 26.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 15% | |
|---|---|---|---|
| Cholesterol | 3.27mg | 4% | |
| Sodium | 100.49mg | 14% | |
| Potassium | 227.82mg | 17% | |
| Total Carbs | 5.48g | 6% | |
| Sugars | 3.05g | 42% | |
| Dietary Fiber | 2.12g | 29% | |
| Protein | 2.32g | 16% | |
| Vitamin C | 16.4mg | 93% | |
| Iron | 0.2mg | 5% | |
| Calcium | 12.9mg | 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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