Directions:
- 1. 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.
- 2. Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley, and oregano over chicken pieces in skillet. Sprinkle with ground red pepper. Add the wine and the 3/4 cup broth. Simmer, covered, for 15 minutes.
- 3. Add the remaining tomato and the sweet peppers. Cook, covered, 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. If desired, garnish with remaining lemon slices
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.52 Kcal (2326 kJ) | ||
| Calories from fat | 357.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.7g | 61% | |
|---|---|---|---|
| Cholesterol | 215.95mg | 72% | |
| Sodium | 640.24mg | 27% | |
| Potassium | 315.33mg | 7% | |
| Total Carbs | 9.27g | 3% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 52.82g | 106% | |
| Vitamin C | 97.9mg | 163% | |
| Vitamin A | 2.7mg | 90% | |
| Iron | 3.7mg | 20% | |
| Calcium | 97.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 130.61 Kcal (547 kJ) | ||
| Calories from fat | 83.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 61% | |
|---|---|---|---|
| Cholesterol | 50.77mg | 72% | |
| Sodium | 150.53mg | 27% | |
| Potassium | 74.14mg | 7% | |
| Total Carbs | 2.18g | 3% | |
| Sugars | 1.04g | 18% | |
| Dietary Fiber | 0.69g | 12% | |
| Protein | 12.42g | 106% | |
| Vitamin C | 23mg | 163% | |
| Vitamin A | 0.6mg | 90% | |
| Iron | 0.9mg | 20% | |
| Calcium | 22.9mg | 10% | |
* 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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