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Ingredientes
- 1/2 c. Green bell pepper
- 1/2 c. Red bell pepper
- 1/2 c. Yellow bell pepper
- 1/2 c. Mushrooms, quartered
- 1/2 c. Yellow onion
- 4 x Garlic cloves, chopped
- 4 x Chicken breasts (skinless and boneless)
- 2 Tbsp. Extra virgin olive oil
- 1/4 tsp Coarse black pepper
- 1/2 Tbsp. Salt substitute
- 10 ounce California dry figs in bite-sized pcs
- 1 Tbsp. Fresh parsley, minced
- 1 Tbsp. Fresh basil, minced
- 1/2 c. White wine
Direcciones
- Clean and slice vegetables. Cut chicken into strips 2" x 1/4". Stir-fry chicken strips in extra virgin olive oil in heavy saucepan over medium heat for 3 min. Add in all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 min. Add in figs, parsley, and basil and mix well. Add in wine and continue to cook for another 2 min. Serve with your favorite green salad and whole grain rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 46 | 32% |
| Total Fat 5.15g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 24mg | 1% |
| Potassium 328mg | 9% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.06g | 6% |
| Protein 8.27g | 13% |
