Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
405
Calories
35g
Protein
18g
Fat
27g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 tablespoon vegetable oil
- 12 ounces skinless, boneless chicken breasts, cut into ½-inch strips
- 2 garlic cloves, finely minced
- 3 bell peppers (red, green and yellow) cut into thin strips
- 2 medium onions, sliced
- 1 teaspoon ground cumin
- 1½ teaspoon dried oregano leaves
- 2 teaspoons chopped fresh jalapeno peppers
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
- freshly ground black pepper to taste
Directions
1
In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
2
Add garlic and cook 15 seconds, stirring constantly.
3
Add bell pepper strips, sliced onion, cumin, oregano, and chilies.
4
Stir-fry for 2 to 3 minutes or until crisp tender.
5
Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Recipe sourced from
fandom