Directions:
- In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
- Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.04 Kcal (1633 kJ) | ||
| Calories from fat | 189.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.1g | 32% | |
|---|---|---|---|
| Cholesterol | 115.6mg | 39% | |
| Sodium | 567.17mg | 24% | |
| Potassium | 781.16mg | 17% | |
| Total Carbs | 18.15g | 6% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 36.04g | 72% | |
| Vitamin C | 78.2mg | 130% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 25.5mg | 141% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 87.68 Kcal (367 kJ) | ||
| Calories from fat | 42.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 32% | |
|---|---|---|---|
| Cholesterol | 25.99mg | 39% | |
| Sodium | 127.5mg | 24% | |
| Potassium | 175.61mg | 17% | |
| Total Carbs | 4.08g | 6% | |
| Sugars | 2.47g | 44% | |
| Dietary Fiber | 0.66g | 12% | |
| Protein | 8.1g | 72% | |
| Vitamin C | 17.6mg | 130% | |
| Vitamin A | 0.3mg | 52% | |
| Iron | 5.7mg | 141% | |
| Calcium | 12.1mg | 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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