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10Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 4 boneless skinless chicken breasts
- 1 cup orange peppers (Red, Yellow and, sliced)
- 1/2 cup onions (chopped)
- 1/2 cup cherry tomatoes (sliced)
- 1 cup broccoli (cut into small pieces)
- 1 lemon
- 1 lime
- salt
- pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium340mg14% |
| Potassium760mg22% |
| Protein27g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C170% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Kaitlyn a year ago
Turned out good! I added some paprika, rosemary, and a little garlic and it worked alright 😁
Nicole Slater 3 years ago
Thumbs up! We loved this recipe and highly recommend the cast skillet as it made the onions caramelized and veggies were cooked great! Cutting the broccoli small is key. I did put a lid on towards the last three minutes of the cook time and thought it brought everything together nicely with the juices. I also add a teaspoon of green cappers in their juice right at the last minute and loved the “lemon piccata” twist to this recipe. Definitely a winner-diner!
dri 3 years ago
flavorful, tender, healthy dish!! will be making again and taking leftovers to work tomorrow 😄did not add cherry tomatoes