Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
657
Calories
39g
Protein
19g
Fat
89g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves,
- each about 6 oz.
- 1 Tbs. olive oil
- 2 red, green, yellow or orange bell peppers,
- or a mixture, seeded, deribbed and very thinly
- sliced
- 1 fresh pasilla chili pepper, seeded and very
- thinly sliced
- 1/2 fresh jalapeño pepper, seeded and minced
- 1 small red onion, thinly sliced
- Salt and freshly ground pepper, to taste
- 2 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 3 Tbs. red wine vinegar
- 2 Tbs. aged balsamic vinegar
- 5 Tbs. extra-virgin olive oil
- 1/2 lb. assorted cherry tomatoes, such as
- red, yellow, green, orange and yellow pear,
- halved
- 1/2 cup brine-cured black olives, preferably
- niçoise or Kalamata
- 40 small fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes