Directions:
- Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
- Heat 2 teaspoons oil in pan over medium heat. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes). Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
- Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.05 Kcal (515 kJ) | ||
| Calories from fat | 42.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 265.36mg | 11% | |
| Potassium | 712.78mg | 15% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 35mg | 58% | |
| Iron | 2.2mg | 12% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.88 Kcal (259 kJ) | ||
| Calories from fat | 21.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 7% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 6% | |
| Sodium | 133.45mg | 11% | |
| Potassium | 358.45mg | 15% | |
| Total Carbs | 5.19g | 3% | |
| Sugars | 1.1g | 9% | |
| Dietary Fiber | 1.24g | 10% | |
| Protein | 5.62g | 22% | |
| Vitamin C | 17.6mg | 58% | |
| Iron | 1.1mg | 12% | |
| Calcium | 33mg | 7% | |
* 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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