Chicken And Vegetables
|Skinless boneless chicken breasts/Chicken tenders||1⁄4 Pound (2 Breasts)|
|Carrots||16 Ounce (6 Carrots)|
|Olive oil||2 Tablespoon|
|White wine vinegar/2 tablespoons verjus||1 Tablespoon|
|Olive paste||6 Tablespoon (Olivada, Commercial Or Homemade)|
|Freshly ground black pepper||To Taste|
1. Cut the chicken into 1/2-inch dice. Cut the carrots, on a slight diagonal, into 1/4-inch-thick ovals.
2. Heat the oil over medium-high heat in a large skillet. Add the carrots and chicken and saute, stirring continuously, until the chicken turns opaque, about 2 minutes. Add the vinegar and water, cover, and simmer over low heat until the chicken is cooked through, 5 minutes.
3. Remove the chicken from the heat and stir in the olivada. Mix until the ingredients are thoroughly combined. Season to taste with salt and pepper, and serve at once.
Calories 381 Calories from Fat 225
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 32.9 mg11%
Sodium 928.3 mg38.7%
Total Carbohydrates 22 g7.4%
Dietary Fiber 6.5 g25.9%
Sugars 10.8 g
Protein 15 g30.5%
Vitamin A 758% Vitamin C 23.7%
Calcium 8.4% Iron 7.5%
*Based on a 2000 Calorie diet