Spicy Chicken and Pepper Skillet
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 217 mg | (228 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Chicken breasts
- 2 shallots
- 800 grams Tomatoes
- 500 grams sweet Hungarian wax pepper (red and green)
- olive oil (cold-pressed)
- 1 Tbsp finely chopped Coriander
- sugar
- Vinegar
- salt
- 1 dried chili pepper (crushed in a mortar)
Preparation steps
1.
Rinse chicken, pat dry and cut into thin strips. Peel shallots and finely chop. Blanch tomatoes, peel, halve and chop. Rinse peppers, drain and pat dry and remove seeds and ribs and cut into strips.
2.
In a large skillet, heat 2 tablespoons oil and brown chicken on both sides. Add pepper strips and fry for about 5 minutes over high heat and stir frequently. Lift out meat and peppers with a slotted spoon and set aside. In remaining oil, fry shallots and chile peppers. Add tomatoes, 1 tablespoon vinegar, salt and 1 teaspoon sugar and cook, stirring frequently, for about 3-4 minutes. Return chicken and peppers to pan. Season with salt and sprinkle with cilantro. Serve immediately.
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