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Chicken, Pepper and Tomatoes

Chicken, Pepper and Tomatoes Chicken, Pepper and Tomatoes Chicken, Pepper and Tomatoes

Very quick and easy to prepare, a perfect simple week-night chicken dinner. Nice contrasting textures from the celery, carrots and sweet bell peppers.













Trans-fat Free, Low Carb


1 ½ pounds chicken breast halves, boneless, skinless
tenders removed, 4 breasts
¼ cup olive oil
1 sweet red bell peppers
red, thinly julienned
1 carrots
peeled and thinly julienned
1 stalk celery
thinly julienned
1 garlic cloves
thinly sliced
½ cup white wine
1 cup italian plum (roma) tomatoes
canned, cut into strips
black pepper
and salt, freshly ground


Heat the olive oil, in a large skillet, over medium high heat.

Add the chicken and sauté for 2 minutes a side to add some color.

Remove the chicken to a plate.

Add the bell pepper, carrot, celery and garlic to the skillet and sauté, stirring continuously, for about 2 minutes or until the vegetables begin to get tender.

Add the white wine and evaporate. Add the tomatoes, return the chicken on top.

Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.

Remove the chicken and set over the warm rice salad.

Adjust seasoning of the pan sauce and spoon over the top.


* not incl. in nutrient facts

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warm rice salad --- where did that come from?

12 months ago

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 43041% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 140mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 108g
Vitamin A 61% Vitamin C 154%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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