Directions:
- Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
- Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs. Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and sauté 6 minutes on each side. Remove chicken from pan. Add the carrot, onion, squash, zucchini, and vermouth to pan, and sauté 5 minutes, stirring occasionally. Return chicken to pan, and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 minutes. Serve chicken and vegetable mixture over the rice, and sprinkle with chopped rosemary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.4 Kcal (1580 kJ) | ||
| Calories from fat | 73.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 13% | |
|---|---|---|---|
| Cholesterol | 16.34mg | 5% | |
| Sodium | 271.14mg | 11% | |
| Potassium | 766.37mg | 16% | |
| Total Carbs | 62.03g | 21% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 6.91g | 28% | |
| Protein | 14.69g | 29% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.39 Kcal (349 kJ) | ||
| Calories from fat | 16.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 13% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 5% | |
| Sodium | 59.91mg | 11% | |
| Potassium | 169.34mg | 16% | |
| Total Carbs | 13.71g | 21% | |
| Sugars | 1.58g | 29% | |
| Dietary Fiber | 1.53g | 28% | |
| Protein | 3.25g | 29% | |
| Vitamin C | 6.8mg | 51% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 6% | |
| Calcium | 14.8mg | 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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