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Rainbow Chicken

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Ingredients
  Red bell pepper 1 Medium
  Carrot 1 Medium, peeled
  Zucchini 1 Medium
  Chicken breast cutlets 1 Pound, thinly sliced
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Shallots 1⁄3 Cup (5.33 tbs), minced
  Fresh mint 1⁄4 Cup (4 tbs), chopped
Directions

1. Shred pepper, carrot, and zucchini in a food processor, using the coarse shredder or julienne disk, or on coarse holes of a hand grater. Set aside. Season chicken with half of salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook, turning, until golden on both sides and cooked through, 5 to 7 minutes. Remove to a small platter and cover with foil to keep warm.
3. Add shallots, shredded pepper, carrot, and zucchini, and mint to pan. Reduce heat to medium and cook, tossing, 1 minute. Add wine and simmer, stirring often, 2 minutes. Season with remaining salt and pepper. Spoon vegetables and sauce over chicken. Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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Your rating: None
4.21
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 231 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 412.3 mg17.2%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.8 g7.3%

Sugars 2.8 g

Protein 18 g35.9%

Vitamin A 76.6% Vitamin C 83.7%

Calcium 2.4% Iron 8.4%

*Based on a 2000 Calorie diet

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Rainbow Chicken Recipe