4 Serves
45 Mins
Coat the chicken breasts evenly with extra virgin olive oil and set them aside to marinate briefly.
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Vitamin E
3 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
333 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
437 mg / 1,250 mgPotassium
783 mg / 4,700 mgSodium
1140 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
9 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a sauce pot, heat additional extra virgin olive oil over medium heat. Add the green bell pepper, red bell pepper, and mushrooms, sautéing until the vegetables begin to brown slightly.
Stir in the marinara sauce, salt, and freshly ground black pepper. Reduce heat and simmer the mixture for approximately 12 minutes to allow the flavors to meld.
Grill the chicken breasts on a preheated grill until they are thoroughly cooked and juicy.
Transfer the cooked chicken to a serving tray, ladle the prepared vegetable sauce over the top, and finish with a sprinkle of grated Romano cheese.
25
g95
g20
g
Yemeni
