Pan-seared Chicken With Pan Grilled Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf4 | 1 | Servings | |
INGREDIENTS
| 2 | Boneless chicken breasts, 4 | |
| oz each | ||
| Seasoned flour | ||
| 1 | T | Oil |
| 1/2 | c | Julienne peppers and onions |
| 1/4 | c | Fresh diced tomato |
| 1 | T | Diced red onion |
| 1 | t | Cilantro |
| 1 | ds | Tabasco |
| 1 | ds | Chef salt |
| 1 | t | Red wine vinegar |
INSTRUCTIONS
Saute chicken breast 2 minutes each side until 170 degrees. Add vegetables to pan and stir fry until light brown. Place vegetables on plate and put chicken on top. Top with tomato salsa. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2026
Calories From Fat: 278
Total Fat: 31.4g
Cholesterol: 292.4mg
Sodium: 1048.3mg
Potassium: 2003.6mg
Carbohydrates: 283.4g
Fiber: 13.2g
Sugar: 11.5g
Protein: 142.6g