Chicken and Peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 101.3
- Total Fat: 1.8 g
- Cholesterol: 35.1 mg
- Sodium: 38.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.3 g
- Protein: 15.0 g
View full nutritional breakdown of Chicken and Peppers calories by ingredient
Introduction
Easy dish to throw together: pushing the potassium recommendations a little, so don't overdo. Easy dish to throw together: pushing the potassium recommendations a little, so don't overdo.Number of Servings: 8
Ingredients
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16 ounces Chicken Breast, cut into thin strips
1 medium (2-1/2" dia) Onions, raw
1 medium red pepper, thinly sliced
1 large yellow pepper, thinly sliced
.5 tsp black pepper
2 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
2 clove Garlic, minced
1 small cauliflower, shredded (or processed)
Directions
Grate a small head of cauliflower (or put in food processor with an S blade)
Boil 4 cups water
Add grated cauliflower to water. Stir and let boil 2 min. Drain well.
Slice chicken, peppers, and onion into thin strips.
Coat a saute pan with olive oil non-stick spray.
Add minced garlic
Add chicken, onion and peppers. stir fry until chicken is cooked.
Toss in grated cauliflower and spices and stir.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user GRAPLEIRIS.
Boil 4 cups water
Add grated cauliflower to water. Stir and let boil 2 min. Drain well.
Slice chicken, peppers, and onion into thin strips.
Coat a saute pan with olive oil non-stick spray.
Add minced garlic
Add chicken, onion and peppers. stir fry until chicken is cooked.
Toss in grated cauliflower and spices and stir.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user GRAPLEIRIS.