Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Heart-Healthy
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Directions
Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
- In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add bell peppers and onions; cook, stirring, until vegetables are tender. Remove from skillet; set aside.
- Add remaining 1 tablespoon oil to skillet. Add chicken; cook, stirring occasionally, until browned.
- Return vegetables to skillet. Stir in sweet and sour sauce and pineapple. Reduce heat; simmer, covered, 10 minutes or until heated through.
- Meanwhile, cook rice according to package directions. Spoon chicken and vegetables over hot rice, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 504, Calories Fat 79, Total Fat 8g, Saturated Fat 1g, Cholesterol 83mg, Sodium 264mg, Carbohydrate 70g, Protein 34g
Serving Size | 1 |
Calories | 504 |
Calories Fat | 79 |
Calories (fat) extra | 16 |
Total Fat | 8g |
Total Fat (extra) | 13 |
Saturated Fat | 1g |
Saturated Fat (extra) | 7 |
Cholesterol | 83mg |
Cholesterol (extra) | 28 |
Sodium | 264mg |
Sodium (extra) | 11 |
Potassium | 408mg |
Carbohydrate | 70g |
Carbohydrate (extra) | 24 |
Fiber | 2g |
Fiber (extra) | 11 |
Sugars | 33g |
Protein | 34g |
Omega3 | 0g |
Vitamin A | 393IU |
Vitamin A (extra) | 8 |
Vitamin C | 58mg |
Vitamin C (extra) | 98 |
Iron | 3mg |
Iron (extra) | 3 |