Directions:
- In large pot over high heat, warm olive oil.
- Add chicken and brown on both sides, cooking for about 3 - 4 minutes per side.
- Remove chicken from heat; reduce heat to low.
- Pour off excess oil.
- Add to same pot garlic and 1 tablespoon white wine.
- Cook 1 minute.
- Stir in remaining wine, crushed tomatoes, chicken broth, fennel seeds, cayenne pepper, sun-dried tomatoes, lemon zest and olives.
- Return chicken to pot; increase heat to high.
- Bring sauce to a simmer.
- Reduce heat to low; cover pot.
- Simmer 25 minutes.
- Stir in cauliflower florets.
- Simmer cauliflower and chicken together 10 minutes, until chicken is cooked through and cauliflower is tender.
- To serve, spoon chicken onto serving platter and top with sauce.
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1163.57 Kcal (4872 kJ) | ||
| Calories from fat | 873.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.06g | 149% | |
|---|---|---|---|
| Cholesterol | 216.88mg | 72% | |
| Sodium | 660.38mg | 28% | |
| Potassium | 1060.83mg | 23% | |
| Total Carbs | 28.82g | 10% | |
| Sugars | 11.29g | 45% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 38.33g | 77% | |
| Vitamin C | 84.4mg | 141% | |
| Iron | 2.4mg | 14% | |
| Calcium | 201.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 229.44 Kcal (961 kJ) | ||
| Calories from fat | 172.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 149% | |
|---|---|---|---|
| Cholesterol | 42.77mg | 72% | |
| Sodium | 130.22mg | 28% | |
| Potassium | 209.18mg | 23% | |
| Total Carbs | 5.68g | 10% | |
| Sugars | 2.23g | 45% | |
| Dietary Fiber | 1.38g | 28% | |
| Protein | 7.56g | 77% | |
| Vitamin C | 16.7mg | 141% | |
| Iron | 0.5mg | 14% | |
| Calcium | 39.7mg | 20% | |
* 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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