Directions:
- Preheat oven to 375°F.
- Put onion, leeks and peppers into a roasting dish. Add cooking spray and toss to coat. Add herbs, season with salt and pepper.
- Lay chicken breasts on top of the vegetables. Sprinkle with balsamic vinegar, season and transfer to oven.
- Roast for 25 - 30 minutes, until chicken is browned and cooked, and vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.25 Kcal (746 kJ) | ||
| Calories from fat | 30.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 403.77mg | 17% | |
| Potassium | 571.17mg | 12% | |
| Total Carbs | 12.99g | 4% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 24.44g | 49% | |
| Vitamin C | 83.5mg | 139% | |
| Iron | 0.9mg | 5% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.55 Kcal (300 kJ) | ||
| Calories from fat | 12.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 5% | |
|---|---|---|---|
| Cholesterol | 26.85mg | 22% | |
| Sodium | 162.08mg | 17% | |
| Potassium | 229.28mg | 12% | |
| Total Carbs | 5.22g | 4% | |
| Sugars | 2.35g | 23% | |
| Dietary Fiber | 1.07g | 11% | |
| Protein | 9.81g | 49% | |
| Vitamin C | 33.5mg | 139% | |
| Iron | 0.4mg | 5% | |
| Calcium | 17.2mg | 4% | |
* 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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