Rainbow Chicken Recipe
Ingredients
| Red bell pepper | 1 Medium | |
| Carrot | 1 Medium, peeled | |
| Zucchini | 1 Medium | |
| Chicken breast cutlets | 1 Pound, thinly sliced | |
| Salt | 1⁄2 Teaspoon | |
| Freshly ground pepper | 1⁄4 Teaspoon | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Shallots | 1⁄3 Cup (5.33 tbs), minced | |
| Fresh mint | 1⁄4 Cup (4 tbs), chopped |
Nutrition Facts
Serving size
Calories 231 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 412.3 mg17.2%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.8 g7.3%
Sugars 2.8 g
Protein 18 g35.9%
Vitamin A 76.6% Vitamin C 83.7%
Calcium 2.4% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook, turning, until golden on both sides and cooked through, 5 to 7 minutes. Remove to a small platter and cover with foil to keep warm.
3. Add shallots, shredded pepper, carrot, and zucchini, and mint to pan. Reduce heat to medium and cook, tossing, 1 minute. Add wine and simmer, stirring often, 2 minutes. Season with remaining salt and pepper. Spoon vegetables and sauce over chicken. Serve at once.
Chef
