Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
598
Calories
42g
Protein
18g
Fat
66g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- Vegetable oil cooking spray
- 1/2 cup pitted Spanish black olives
- 1/2 cup pitted Spanish green olives
- 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
- 4 boneless, skinless chicken cutlets (4 ounces each)
- 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
- 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon salt, divided
- 1 pound zucchini, cut into 1/2-inch slices
- 1/4 cup chopped red onion
- 1/4 cup white wine
- 1/4 cup low-sodium chicken broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes