Directions:
- Prepare deep skillet with non-stick cooking spray, if needed; preheat pan over high heat.
- Cook chicken in skillet for 3 to 5 minutes until no longer pink, stirring occasionally.
- Reduce heat, add tomatoes (with juice), chili sauce, bell pepper, celery, onion, garlic, basil, parsley, pepper flakes, and salt; bring to a boil.
- Reduce heat and simmer, covered, for 10-12 minutes or until vegetables are tender.
- Serve chicken creole over steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.91 Kcal (850 kJ) | ||
| Calories from fat | 30.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 5% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1059.45mg | 44% | |
| Potassium | 444.77mg | 9% | |
| Total Carbs | 44.75g | 15% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 23.21g | 46% | |
| Vitamin C | 34.5mg | 57% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.7mg | 70% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 80.23 Kcal (336 kJ) | ||
| Calories from fat | 12.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 5% | |
|---|---|---|---|
| Cholesterol | 26.45mg | 22% | |
| Sodium | 418.89mg | 44% | |
| Potassium | 175.86mg | 9% | |
| Total Carbs | 17.69g | 15% | |
| Sugars | 0.95g | 10% | |
| Dietary Fiber | 0.46g | 5% | |
| Protein | 9.18g | 46% | |
| Vitamin C | 13.6mg | 57% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5mg | 70% | |
| Calcium | 8.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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