Directions:
- Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl.
- Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme.
- Stir in tomatoes.
- Season to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
- Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper.
- Add to skillet and saute until cooked through, turning often, about 12 minutes.
- Transfer chicken to work surface and slice.
- Divide frisee among 4 plates and top with sliced chicken.
- Spoon vinaigrette over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.34 Kcal (1752 kJ) | ||
| Calories from fat | 198.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.02g | 34% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 772.19mg | 32% | |
| Potassium | 949.78mg | 20% | |
| Total Carbs | 9.19g | 3% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 48.74g | 97% | |
| Vitamin C | 14mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.41 Kcal (487 kJ) | ||
| Calories from fat | 55.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 34% | |
|---|---|---|---|
| Cholesterol | 38.75mg | 46% | |
| Sodium | 214.87mg | 32% | |
| Potassium | 264.29mg | 20% | |
| Total Carbs | 2.56g | 3% | |
| Sugars | 1.59g | 23% | |
| Dietary Fiber | 0.51g | 7% | |
| Protein | 13.56g | 97% | |
| Vitamin C | 3.9mg | 23% | |
| Iron | 0.2mg | 4% | |
| Calcium | 9.6mg | 3% | |
* 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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