Directions:
- Preheat the oven to 200°C Place all the vegetables in a roasting tray and dry roast for approximately 20 minutes, or until the peppers start to brown.
- Transfer the vegetables to a blender and process until thick and smooth. Pour the mixture into a saucepan and add the chicken. Cook for approx 10-15 minutes, until the chicken is heated through.
- Garnish with the chopped coriander before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.31 Kcal (638 kJ) | ||
| Calories from fat | 22.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 101.5mg | 4% | |
| Potassium | 866.8mg | 18% | |
| Total Carbs | 26.89g | 9% | |
| Sugars | 15.72g | 63% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 215mg | 358% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 75.7mg | 421% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 29.05 Kcal (122 kJ) | ||
| Calories from fat | 4.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 4% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 2% | |
| Sodium | 19.36mg | 4% | |
| Potassium | 165.34mg | 18% | |
| Total Carbs | 5.13g | 9% | |
| Sugars | 3g | 63% | |
| Dietary Fiber | 1.11g | 23% | |
| Protein | 1.03g | 11% | |
| Vitamin C | 41mg | 358% | |
| Vitamin A | 0.8mg | 148% | |
| Iron | 14.4mg | 421% | |
| Calcium | 10.8mg | 6% | |
* 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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