Summer Thunder
| 8 | oz chicken |
| 3 | oz portabella mushroom |
| 8 | oz tomatos |
| 2 | oz roasted red pepper |
| 1 | cup onion |
| 1 | T olive oil |
| 1 | T balsamic vinegar |
| 2 | T capers |
- Begin browning the chicken breast in a dry, medium heat pan. Add 1 tsp each of olive oil and balsamic vinegar and swirl the breast to spreadthe oil and vinegar in the pan. Complete brownign adn repeat for the other side.
- As the second side is browning, add onions ensuring they are in contact with the chicken or oil-vinegar. cover the pan.
- As the onions soften, add the mushrooms and cover.
- As the mushrooms soften, sprinkle diced tomato over the chicken and vegetables.
- Then sprinkle the roasted red pepper.
- Once all the vegetables are heated through, reduce heat to medium-low and simmer covered 45-60 minutes. add the capers 15-minutes prior to serving.
- Serve with herbed pasta.
Chicken, Vegetables, Main Dish, Italian, Saute, Slow Cook
| Nutrition Facts | ||||||
Serving Size 252.0g |
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Amount Per Serving |
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Calories 197 Calories from Fat
64 |
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% Daily Value* |
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Total Fat
7.1g 11%
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Saturated Fat
1.3g 7%
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Cholesterol
58mg 19%
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Sodium
270mg 11%
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Total Carbohydrates
9.4g 3%
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Dietary Fiber
2.3g 9%
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Sugars
4.9g |
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Protein
24.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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