Mediterranean Chicken Stew
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 onions (roughly chopped)
- 2 cloves garlic cloves (crushed)
- 1 Tbsp chopped rosemary
- 2 red Bell pepper (deseeded and roughly chopped)
- 1 ½ ozs sun-dried tomatoes (roughly chopped)
- 14 ozs canned Tomatoes
- ½ tsp sugar
- 3 Tbsps dry white wine
- salt
- peppers
- 4 skinless Chicken breasts
- 2 ½ ozs pitted black olives
Preparation steps
1.
Heat the oil in a large pan. Add the onions, garlic and rosemary and cook gently, stirring, for 10-15 minutes until soft and golden.
2.
Add the peppers and cook over a medium heat, stirring frequently, for 2 minutes.
3.
Add the sun-dried tomatoes, canned tomatoes, sugar and the wine. Season to taste with salt and pepper. Stir well and bring to a simmer.
4.
Add the chicken and stir to coat with the sauce. Bring to a boil, then reduce the heat, cover and simmer for 25–30 minutes until the chicken is tender and the sauce is thick. Stir in the olives.
