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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 4 x boneless skinless chicken breast halves, 3-4 ounce. each
- 1 c. plain fat-free yogurt
- 1/4 c. raspberry vinegar
- 1 tsp crushed arbol chile
- 1/2 tsp salt
- 1/2 tsp grnd white pepper
- 1/3 c. sliced almonds
Direcciones
- Heat the oil in a large nonstick frying pan and saute/fry the chicken breasts over medium heat for 10 min, turning once or possibly twice.
- Mix together the yogurt, raspberry vinegar, chile, salt, and pepper and pour over the chicken. Reduce the heat to simmer, cover, and cook for 10 more min or possibly till the chicken is done.
- Remove the chicken to warmed serving plates or possibly a platter. Spoon the sauce over the chicken, sprinkle the almonds on top, and serve.
- SERVING SUGGESTIONS: Serve with a medley of fresh vegetables such as zucchini, bell peppers, and eggplant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 95 | 56% |
| Total Fat 10.84g | 14% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 350mg | 15% |
| Potassium 249mg | 7% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.04g | 2% |
| Protein 13.46g | 22% |
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