Heat the oil in a 12-inches skillet above moderate-great heat. Put the cook and carrot for two moments or until tender-distinct, mixing at times. Add more the onion and cook for two moments, stirring occasionally. Add more the cook and chicken breast for 8 moments or until well browned on ends. Get rid of the vegetables and chicken breast from your skillet.
Stir the soup and drinking water within the heat and skillet to some boil. Come back the chicken for the skillet. Minimize the warmth to reduced.
Cover and prepare for 5 a few minutes or before the chicken is prepared via. Season with all the salt and black pepper.
To provide, table spoon the soup blend over the chicken. If desired, best using the red, veggies and chile pepper. Provide with the rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 22 (56%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 116.9mg||3 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3g|
|Protein 0.6g||1 %|
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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: 39
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