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Ingredientes
- Ingredients
- 4 x skinless, boneless chicken breasts
- 1 tsp vegetable oil
- 1 1/2 x onions, minced
- 1 x red bell pepper, minced
- 1 x green bell pepper, minced
- 1 Tbsp. minced roasted garlic
- 1/2 x (14 oz) can coconut lowfat milk salt and pepper to taste
- 1 pch crushed red pepper flakes
Direcciones
- Preheat oven to 425 degrees F (220 degrees C).
- In a large skillet, fry chicken breast in vegetable oil till the chicken just begins to brown.
- Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute/fry till the onions are translucent/soft. When the vegetables are translucent/soft, stir in the garlic and coconut lowfat milk. Let the mix cook 5 to 8 min before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
- Transfer the mix to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 min, or possibly till the vegetables cook down and the chicken is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 149 | 48% |
| Total Fat 17.66g | 22% |
| Saturated Fat 14.29g | 57% |
| Trans Fat 0.04g | |
| Cholesterol 27mg | 9% |
| Sodium 43mg | 2% |
| Potassium 435mg | 12% |
| Total Carbs 27.1g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.21g | 2% |
| Protein 13.31g | 21% |
