Build the layers of this appetizing meal in a large shallow serving bowl or in individual bowls.
1. Heat oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with oregano. Cook 2 minutes on each side or until lightly browned; remove chicken from skillet and set aside.
2. Combine, in same skillet, onion, bell pepper, tomatoes, green beans, vinegar, sugar and red pepper flakes. Return chicken to skillet and cover with tomato mixture. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes or until chicken is no longer pink inside.
3. Meanwhile, quarter the potatoes lengthwise. In a medium saucepan, combine potatoes and their liquid and bring to a boil over high heat. Reduce heat; cover and simmer 2 minutes or until heated. Drain and place in a shallow serving bowl.
4. Remove chicken from the tomato mixture and place on top of potatoes; cover to keep warm.
5. Bring tomato mixture to a boil over medium-high heat and cook, uncovered, 5 minutes to thicken slightly. Season with salt and pepper, if desired. Pour sauce evenly over chicken and potatoes, and sprinkle with mozzarella and Parmesan cheeses.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 313 | ||
Calories from Fat: 57 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 71.9mg | 22 % | |
Sodium 870.2mg | 30 % | |
Potassium 857.4mg | 23 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 28.1g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
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