Try this Chicken and Snap Peas recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425
2. In a large, oven proof skillet, heat oil over high
3. Season chicken with salt and pepper and cook until golden brown (five to seven minutes)
4. Remove pan from heat
5. Tilt pan slightly and carefully remove fat with a spoon
6. Return pan to heat and add garlic, vinegar, sugar and red pepper flake
7. Bring to a boil then transfer pan to oven
8. Bake 17 minutes
9. Add snap peas and half the basil
10. Bake five minutes more
11. Remove from oven, sprinkle with remaining basil and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 517 | ||
Calories from Fat: 320 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 170.1mg | 52 % | |
Sodium 596.6mg | 21 % | |
Potassium 513.3mg | 14 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.3g | ||
Protein 43.3g | 62 % | |
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: 517
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