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4 Serves
90 Mins
Heat olive oil in a skillet and brown the chicken breast pieces over medium-high heat.
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Vitamin E
2 mg / 15 mgVitamin K
37 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
40 µg / 400 µgCalcium
55 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
395 mg / 1,250 mgPotassium
638 mg / 4,700 mgSodium
1491 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Add the onion, green bell pepper, and garlic, then sauté until softened.
Stir in the tomato, paprika, salt, and black pepper, then cook until the tomato breaks down into a light sauce.
Simmer briefly until the chicken is fully cooked and the sauce coats the pieces, then serve hot.
49
g48
g30
g
Salvadoran
Egyptian