Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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
- 4 boneless skinless chicken breasts or thighs, cut into 3 inch pieces
- 1½ tbsp olive oil
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 3⅓ cups canned crushed tomatoes, with purée
- 2 tsp Italian herb seasoning
- 2 tbsp lemon juice
- salt and pepper to taste
Directions
Season chicken with salt and pepper to taste.
Heat oil in a heavy non-stick skillet over medium-high heat.
Sauté chicken 3-4 minutes, turning frequently, until browned.
Remove and set aside.
Reduce heat to medium and sauté mushrooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown.
Stir in tomatoes and Italian seasoning.
Return chicken to skillet. Increase heat to high and bring to a boil.
Reduce heat to medium-low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout.
Stir in lemon juice before serving.