Ingredients:
- 4 skinless, boneless chicken breast halves - cut into strips
- 1 cup julienned carrots
- 1 zucchini squash, peeled and cut into 1 inch rounds
- 2 yellow summer squash, peeled and sliced into 1 inch pieces
Directions:
- Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
- Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501 Kcal (2098 kJ) | ||
| Calories from fat | 294.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.68g | 50% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 764.42mg | 32% | |
| Potassium | 892.42mg | 19% | |
| Total Carbs | 6.69g | 2% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 51g | 102% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 162.87 Kcal (682 kJ) | ||
| Calories from fat | 95.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 50% | |
|---|---|---|---|
| Cholesterol | 45.27mg | 46% | |
| Sodium | 248.51mg | 32% | |
| Potassium | 290.12mg | 19% | |
| Total Carbs | 2.18g | 2% | |
| Sugars | 0.73g | 9% | |
| Dietary Fiber | 1.09g | 13% | |
| Protein | 16.58g | 102% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.4mg | 6% | |
| Calcium | 12.5mg | 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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