Mix flour and all the spices except red pepper in a small bowl. Sprinkle the chicken with 2 tablespoons of the seasoned flour.
Cook chicken in hot oil in large skillet on medium=high heat 3 min per side or untill browned. Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.
Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 58 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 65.8mg||20 %|
|Sodium 79.7mg||3 %|
|Potassium 581.2mg||15 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 11.3g|
|Protein 27.6g||39 %|
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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: 224
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