4 Serves
45 Mins
Heat one tablespoon of cooking oil in a large skillet over medium-high heat.
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Vitamin E
2 mg / 15 mgVitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
200 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
319 mg / 1,250 mgPotassium
682 mg / 4,700 mgSodium
618 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Add the chicken breast to the skillet and sear until well browned on all sides, then remove the chicken and set aside.
Reduce heat to medium and add the remaining cooking oil to the skillet. Add the mushrooms and sauté until they are tender and golden brown.
Stir in the minced garlic, grape tomatoes, and diced onion. Cook for one minute until fragrant.
Return the browned chicken to the skillet, add the water, and simmer until the chicken is cooked through and the sauce has slightly thickened.
25
g95
g20
g
Yemeni
