Pan Seared Chicken With Pan Grilled Vegetables Recipe
Servings: 1
Ingredients
- 2 x Boneless chicken breasts, (4 ounce each)
- Â Â Seasoned flour
- 1 Tbsp. Oil
- 1/2 c. Julienne peppers and onions
- 1/4 c. Fresh diced tomato
- 1 Tbsp. Diced red onion
- 1 tsp Cilantro
- 1 dsh Tabasco
- 1 dsh Chef salt
- 1 tsp Red wine vinegar
Directions
- Saute/fry chicken breast 2 min each side till 170 degrees. Add in vegetables to pan and stir fry till light brown. Place vegetables on plate and put chicken on top. Top with tomato salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 394g | |
| Calories 741 | |
| Calories from Fat 367 | 50% |
| Total Fat 41.1g | 51% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.69g | |
| Cholesterol 178mg | 59% |
| Sodium 201mg | 8% |
| Potassium 1356mg | 39% |
| Total Carbs 35.47g | 9% |
| Dietary Fiber 14.1g | 47% |
| Sugars 1.85g | 1% |
| Protein 64.06g | 102% |
