Chicken main dish with vegetables. Original recipe modified for my family
1. Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
2. Rub peppers with paper towels to remove skin. Stem, seed and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil, season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1008 | ||
Calories from Fat: 625 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.4g | 93 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 345mg | 106 % | |
Sodium 1216.9mg | 42 % | |
Potassium 1080.7mg | 28 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 2.4g | ||
Protein 86.8g | 124 % | |
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: 1008
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