~ 15% Fat 1. In large nonstick skillet over medium heat; combine broth and chicken. Simmer chicken for 15 minutes. Remove chicken from broth using slotted spoon and drain on paper towels; set aside. 2. Add onion and garlic to broth; cook for 2 minutes, stirring frequently. 3. Add eggplant, tomatoes, zucchini, green peppers, oregano, basil and pepper to onions. Add 1 cup broth and cook 5 minutes. 4. Place chicken in vegetable mixture; cook about 30 minutes longer or until chicken is tender. Serve over rice. Makes 4 servings; Per serving: 187 Calories, 3 Fat Grams Posted to recipelu-digest Volume 01 Number 468 by Kara9718
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2374g)|
|Recipe Makes: 1|
|Calories from Fat: 128 (10%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 547.5mg||168 %|
|Sodium 2052.4mg||71 %|
|Potassium 5024.4mg||132 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 34.1g|
|Protein 231.4g||331 %|
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: 1286
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.