Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
410
Calories
31g
Protein
31g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 (about 5 oz each)
- 1⁄4 tsp salt
- 1⁄8 tsp pepper
- 2 tsp olive oil
- 1 bottle (8 oz) creamy Italian dressing
- 1 bag (16 oz) frozen stir-fry vegetable blend
Directions
1
1. Sprinkle chicken with the salt and pepper.
2
2. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side, or until golden.
3
3. Pour dressing on chicken; turn to coat. Cover, reduce heat and simmer 5 minutes.
4
4. Add frozen vegetables, cover and cook 5 minutes, or until chicken is cooked through and vegetables are crisp-tender.
Recipe sourced from
fandom