Directions:
- Combine first 5 ingredients (through black pepper) in a large bowl and set aside. Coat chicken with breadcrumbs.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown. Remove to a plate. Add squash, onion, and bell pepper to pan; reduce to medium heat and cook 6 minutes (until squash is lightly browned). Stir occasionally. Return chicken to pan.
- Spoon tomato mixture over chicken. Reduce heat, cover, and simmer 15 minutes. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.43 Kcal (349 kJ) | ||
| Calories from fat | 39.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 7% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 371.9mg | 15% | |
| Potassium | 205.66mg | 4% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.72 Kcal (405 kJ) | ||
| Calories from fat | 46.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 7% | |
|---|---|---|---|
| Cholesterol | 19.39mg | 6% | |
| Sodium | 431.14mg | 15% | |
| Potassium | 238.42mg | 4% | |
| Total Carbs | 5.78g | 2% | |
| Sugars | 2.6g | 9% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 7.46g | 13% | |
| Vitamin C | 9.7mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.4mg | 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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