Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
454
Calories
38g
Protein
5g
Fat
62g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
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
- 4 boneless and skinless chicken thighs or breasts
- 1 1/4 cups nonfat chicken broth
- 3 cloves garlic, chopped
- 1/2 cup small white onions
- 1 tablespoon Italian seasoning
- 2 medium green bell peppers, seeded and sliced
- 6 Kalamata olives, pitted and chopped
- Cooked rice or noodles (optional)
Directions
1
1.Remove extra fat from chicken.
2
2.Bring 1/4 cup of the broth in a large skillet to a boil then add chicken and cook until browned on each side. Remove chicken and set aside.
3
3.Add garlic, onions, seasoning, bell peppers, olives and remaining broth to skillet and bring to a boil and cook for 5 minutes.
4
4.Add chicken then reduce heat to medium. Cook for 15 minutes or until chicken is no longer pink in the center of the thickest cut of the meat.
5
5.Serve with rice or noodles (optional)
Recipe sourced from
fandom