Directions:
- In plastic bag, toss veggie chicken with flour to coat.
- In large nonstick skillet, heat the oil over medium high heat.
- Brown chicken on all sides, tossing often, for about 2 minutes per side.
- Transfer veggie chicken to a plate.
- Reduce heat to medium.
- Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in wine and tomatoes.
- Nestle veggie chicken in sauce and bring to a boil.
- Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
- Sprinkle with parsley right before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.32 Kcal (1052 kJ) | ||
| Calories from fat | 152.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.92g | 26% | |
|---|---|---|---|
| Cholesterol | 70.98mg | 24% | |
| Sodium | 156.76mg | 7% | |
| Potassium | 242.02mg | 5% | |
| Total Carbs | 6.53g | 2% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 15.11g | 30% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 2.4mg | 13% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 186.77 Kcal (782 kJ) | ||
| Calories from fat | 113.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 26% | |
|---|---|---|---|
| Cholesterol | 52.75mg | 24% | |
| Sodium | 116.5mg | 7% | |
| Potassium | 179.86mg | 5% | |
| Total Carbs | 4.85g | 2% | |
| Sugars | 0.93g | 5% | |
| Dietary Fiber | 0.66g | 4% | |
| Protein | 11.23g | 30% | |
| Vitamin C | 10.6mg | 24% | |
| Iron | 1.8mg | 13% | |
| Calcium | 18.6mg | 3% | |
* 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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