Directions:
- In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
- Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
- Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
- With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.76 Kcal (284 kJ) | ||
| Calories from fat | 30.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 280.24mg | 12% | |
| Potassium | 210.01mg | 4% | |
| Total Carbs | 3.32g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.08 Kcal (268 kJ) | ||
| Calories from fat | 29.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 5% | |
|---|---|---|---|
| Cholesterol | 15.82mg | 6% | |
| Sodium | 265mg | 12% | |
| Potassium | 198.59mg | 4% | |
| Total Carbs | 3.14g | 1% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.9mg | 2% | |
* 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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