4 Serves
34 Mins
Season the chicken breast on both sides with salt and pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
146 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
353 mg / 1,250 mgPotassium
633 mg / 4,700 mgSodium
837 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the cooking oil in an oven-proof skillet over medium-high heat. Sear the chicken for 5-8 minutes per side until fully cooked, then remove and set aside.
In the same skillet, add the onion, garlic, and bell peppers. Sauté until the vegetables are tender.
Stir in the tomatoes, ground cumin, oregano, and additional salt and pepper. Reduce heat to medium and simmer for 10 minutes.
Return the chicken to the skillet, coating it with the sauce. Sprinkle the feta cheese over the top and broil in the oven until the cheese is softened and lightly browned.
25
g95
g20
g
Yemeni
