Directions:
- Sprinkle chicken with salt and pepper.
- Lightly coat a nonstick skillet with nonstick cooking spray.
- Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
- Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
- Sprinkle with ground red pepper.
- Add the wine and the cup broth.
- Simmer, covered, for 15 minutes.
- Add the remaining tomato and the sweet peppers.
- Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
- Transfer the chicken and vegetables to a platter.
- Garnish with remaining lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.29 Kcal (1856 kJ) | ||
| Calories from fat | 263.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.32g | 45% | |
|---|---|---|---|
| Cholesterol | 161.96mg | 54% | |
| Sodium | 583.42mg | 24% | |
| Potassium | 379.29mg | 8% | |
| Total Carbs | 10.58g | 4% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 40.13g | 80% | |
| Vitamin C | 101.2mg | 169% | |
| Vitamin A | 2mg | 67% | |
| Iron | 2.8mg | 15% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 107.76 Kcal (451 kJ) | ||
| Calories from fat | 64.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 45% | |
|---|---|---|---|
| Cholesterol | 39.37mg | 54% | |
| Sodium | 141.82mg | 24% | |
| Potassium | 92.2mg | 8% | |
| Total Carbs | 2.57g | 4% | |
| Sugars | 1.3g | 21% | |
| Dietary Fiber | 0.73g | 12% | |
| Protein | 9.76g | 80% | |
| Vitamin C | 24.6mg | 169% | |
| Vitamin A | 0.5mg | 67% | |
| Iron | 0.7mg | 15% | |
| Calcium | 20mg | 8% | |
* 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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