Bring a small pan of water to the boil, add the tomatoes and time 30 seconds to one minute, unil the skins start to crack. Drain; peel and coarsely chop. Chop the garlic, basil, parsley and lemon peel together very finely or chop in a food processor.
In a large skillet, heat 1/2 teaspoon oil over medium heat. Add half of the chicken strips and saute until almost cooked through. Remove from pan. Repeat with another 1/2 teaspoon of oil and the remaining chicken. Remove from pan.
Heat remaining teaspoon oil over medium heat in the same pan. Add the red bell pepper and saute just unitl starting to soften, about three minutes. Add tomatoes, red pepper flakes, salt and pepper; saute two minutes, just until the tomatoes start to break down and form liquid. Add the herb mixture and chicken; cook three minutes, until the chicken is coated and cooked through. Stir in the lemon juice and serve.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 136.9mg||42 %|
|Sodium 157.6mg||5 %|
|Potassium 766.7mg||20 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 4.2g|
|Protein 55.5g||79 %|
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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: 302
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