Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
430
Calories
34g
Protein
18g
Fat
35g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 2 whole boneless skinless chicken breasts split
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1½ cups red pepper cut into strips
- 1½ cups green pepper cut into strips
- 8 ounces juice packed pineapple chunks undrained
- ½ cup chunky salsa
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons shredded fresh ginger
Directions
1
Lightly salt chicken then cook in oil over medium heat for 5 minutes then remove and reserve.
2
Add peppers, pineapple, salsa, cilantro and ginger to skillet then cook stirring frequently for 7 minutes.
3
Return chicken to skillet and heat through.
4
Category:Cathy's Recipes
5
Category:Chicken breast Recipes
6
Category:Red bell pepper Recipes
7
Category:Green bell pepper Recipes
8
Category:Pineapple Recipes
9
Category:Salsa Recipes
10
Category:Ginger Recipes
Recipe sourced from
fandom