Directions:
- Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.77 Kcal (1795 kJ) | ||
| Calories from fat | 190.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.14g | 33% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 785.23mg | 33% | |
| Potassium | 918.1mg | 20% | |
| Total Carbs | 8.87g | 3% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 48.42g | 97% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 1mg | 33% | |
| Iron | 13.1mg | 73% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 116.59 Kcal (488 kJ) | ||
| Calories from fat | 51.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 33% | |
|---|---|---|---|
| Cholesterol | 37.86mg | 46% | |
| Sodium | 213.52mg | 33% | |
| Potassium | 249.65mg | 20% | |
| Total Carbs | 2.41g | 3% | |
| Sugars | 1.16g | 17% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 13.17g | 97% | |
| Vitamin C | 9.5mg | 58% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 3.6mg | 73% | |
| Calcium | 11mg | 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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