Recipe: Nutrition
Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Directions
Prep Time
15 minutes
Cook Time
50 minutes
Ready in
1 hour, 5 minutes
- Heat oil in a 5-quart Dutch oven. Working with half at a time, cook chicken over medium-high heat until evenly browned, turning frequently. Remove chicken; drain all but 2 tablespoons of the drippings.
- For the sauce, add bell pepper, onion and half the green onions to drippings in Dutch oven. Cook and stir 5 minutes or until tender. Stir in tomatoes, 1/3 cup water, garlic, red pepper flakes, and salt and pepper to taste.
- Return chicken to Dutch oven; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until an instant-read thermometer inserted into the chicken registers 165°F.
- Transfer chicken to a serving platter. Top with sauce, sprinkle with remaining green onions, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 241, Calories Fat 64, Total Fat 7g, Saturated Fat 1g, Cholesterol 90mg, Sodium 243mg, Carbohydrate 7g, Protein 34g
Serving Size | 1 |
Calories | 241 |
Calories Fat | 64 |
Calories (fat) extra | 26 |
Total Fat | 7g |
Total Fat (extra) | 11 |
Saturated Fat | 1g |
Saturated Fat (extra) | 7 |
Cholesterol | 90mg |
Cholesterol (extra) | 30 |
Sodium | 243mg |
Sodium (extra) | 10 |
Potassium | 341mg |
Carbohydrate | 7g |
Carbohydrate (extra) | 3 |
Fiber | 1g |
Fiber (extra) | 5 |
Sugars | 4g |
Protein | 34g |
Omega3 | 0g |
Vitamin A | 338IU |
Vitamin A (extra) | 7 |
Vitamin C | 26mg |
Vitamin C (extra) | 45 |
Iron | 1mg |
Iron (extra) | 11 |