Directions:
- Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.51 Kcal (1568 kJ) | ||
| Calories from fat | 133.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 23% | |
|---|---|---|---|
| Cholesterol | 139.99mg | 47% | |
| Sodium | 1024.34mg | 43% | |
| Potassium | 1308.87mg | 28% | |
| Total Carbs | 12.35g | 4% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 50.75g | 102% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 67.48 Kcal (283 kJ) | ||
| Calories from fat | 24.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 23% | |
|---|---|---|---|
| Cholesterol | 25.22mg | 47% | |
| Sodium | 184.56mg | 43% | |
| Potassium | 235.82mg | 28% | |
| Total Carbs | 2.22g | 4% | |
| Sugars | 1.15g | 26% | |
| Dietary Fiber | 0.79g | 17% | |
| Protein | 9.14g | 102% | |
| Vitamin C | 4.2mg | 39% | |
| Iron | 0.1mg | 4% | |
| Calcium | 17.4mg | 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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