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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. flour
- 1 1/2 tsp. seasoned salt (Lawry's® 25% Less Sodium, divided)
- 1 tsp. garlic pepper (Lawry's®, divided)
- 1 1/4 lb. boneless skinless chicken breast halves
- 2 Tbsp. olive oil
- 1 onion (medium, cut into thin wedges)
- 1 yellow bell pepper (small, cut into strips Substitutions available orange bell pepper, cut into strips)
- 1 red bell pepper (small, cut into strips)
- 3/4 cup reduced sodium chicken broth
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Directions
- Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
- Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol90mg30% |
Sodium270mg11% |
Potassium760mg22% |
Protein32g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A20% |
Vitamin C160% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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