Directions:
- In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat.
- Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.53 Kcal (831 kJ) | ||
| Calories from fat | 62.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 11% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 451.79mg | 19% | |
| Potassium | 644.56mg | 14% | |
| Total Carbs | 10.47g | 3% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 25.3g | 51% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 1.2mg | 7% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.93 Kcal (293 kJ) | ||
| Calories from fat | 21.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 11% | |
|---|---|---|---|
| Cholesterol | 23.56mg | 22% | |
| Sodium | 159.13mg | 19% | |
| Potassium | 227.03mg | 14% | |
| Total Carbs | 3.69g | 3% | |
| Sugars | 1.96g | 22% | |
| Dietary Fiber | 1.32g | 15% | |
| Protein | 8.91g | 51% | |
| Vitamin C | 6.5mg | 31% | |
| Iron | 0.4mg | 7% | |
| Calcium | 18.8mg | 5% | |
* 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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