Directions:
- Heat 2 tbsp oil in a frying pan and fry the chicken breasts until brown.
- Remove and keep aside.
- In the same pan add the remaining oil, aubergines, onion, green pepper, mushrooms and courgettes.
- Cook for 5 minutes or until the onion is transparent.
- Season.
- Return the chicken into the pan.
- Cover and cook for 15 minutes.
- Pour the tomato pulp and continue cooking for 1 mins or until the chicken is completely cooked and vegetables tender.
- Garnish with olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.8 Kcal (1875 kJ) | ||
| Calories from fat | 221.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.58g | 38% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 767.4mg | 32% | |
| Potassium | 999.33mg | 21% | |
| Total Carbs | 9.6g | 3% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 50.01g | 100% | |
| Vitamin C | 29.9mg | 50% | |
| Iron | 11.6mg | 64% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 99.54 Kcal (417 kJ) | ||
| Calories from fat | 49.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 38% | |
|---|---|---|---|
| Cholesterol | 30.95mg | 46% | |
| Sodium | 170.59mg | 32% | |
| Potassium | 222.14mg | 21% | |
| Total Carbs | 2.13g | 3% | |
| Sugars | 1.29g | 23% | |
| Dietary Fiber | 0.82g | 15% | |
| Protein | 11.12g | 100% | |
| Vitamin C | 6.6mg | 50% | |
| Iron | 2.6mg | 64% | |
| Calcium | 4.7mg | 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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