4 Serves
39 Mins
Preheat your broiler to high and position the oven rack about 6 inches from the heat source.
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Vitamin E
0 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
518 mg / 1,250 mgPotassium
680 mg / 4,700 mgSodium
1218 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 gUsing a chef's knife and cutting board, slice the zucchini into half-inch rounds and the red onion into thin wedges.
Peel the orange and separate it into bite-sized segments.
Slice the chicken breasts into half-inch strips, then cut those strips in half to create uniform bite-sized pieces.
Arrange the chicken, zucchini, red onion, and orange pieces on a broiler pan, ensuring they are in a single layer for even cooking.
Broil the mixture for 10 to 15 minutes, turning the ingredients halfway through, until the chicken is cooked through and the vegetables are tender and lightly charred.
25
g95
g20
g
Yemeni
