Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
425
Calories
34g
Protein
18g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 chicken breasts, skinless with bone in, halved
- 1/2 lb frozen pearl or small white onions, thawed
- 1 green or red bell pepper
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped, or 1 tsp dried
- 1/3 cup balsamic vinegar
- 1 tbsp light brown sugar
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- =
Directions
1
Preheat oven to 400 F. Cut bell pepper into 1" pieces. In shallow roasting pan, arrange chicken, onions and bell pepper. Sprinkle garlic and rosemary on top. In a small bowl, whisk together balsamic vinegar, sugar, olive oil, salt and pepper, and pour over the chicken and vegetables. Bake uncovered 40 minutes, or until the chicken is cooked through. More at http://www.sneakykitchen.com
Recipe sourced from
fandom