Chicken Vegetable skillet

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 7.3 g
  • Cholesterol: 106.9 mg
  • Sodium: 132.9 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 44.9 g

View full nutritional breakdown of Chicken Vegetable skillet calories by ingredient



Number of Servings: 6

Ingredients


    Onions, raw, 1 small (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
    crushed garlic, 2 tsp (remove)
    Mushrooms, cooked, 3 cup pieces (remove)
    Olive Oil, 2 tbsp (remove)
    diced tomato no salt canned, 1.5 cup (remove)
    Chicken Breast, no skin, no bone 2.44 lbs.(remove)

Directions

Heat skillet with olive oil. Cook chicken breast. Take chicken breast out of pan and add in vegetables, except for the mushrooms. When peppers and onions are cooked through add mushrooms and chicken. Cook for 5 minutes add canned diced tomatoes. Cook through. May be served over whole grain pasta or rice. Servings size 2 cups.

Number of Servings: 6

Recipe submitted by SparkPeople user AUSRA67.