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Printable version Printable version with picture
Source : BECEL
Ingredients- 4 boneless, skinless chicken breasts, (about 500 g)
- 1/4 cup (60 mL) all-purpose flour
- 2 Tbsp. (30 mL) Becel® Light margarine, divided
- 1 medium red bell pepper, cut into thin strips
- 3 Tbsp. (45 mL) honey
- 2 Tbsp. (30 mL) lime juice
- 2 tsp. (10 mL) finely grated lime peel
- 1 tsp. (5 mL) dried oregano leaves, crushed
Preparation- Pound chicken lightly between sheets of plastic wrap to flatten. Dust lightly with flour.
- Melt 15 mL Becel® Light margarine in large skillet and cook chicken over medium-high heat until thoroughly cooked, about 6 minutes. Remove chicken and set aside.
- Melt remaining Becel® Light margarine in same skillet and cook red pepper, stirring occasionally, 1 minute. Stir in remaining ingredients and cook over medium heat, stirring constantly, until sauce thickens to a glaze. Return chicken to skillet to heat through, turning to coat pieces.
CommentsPreparation Time: 15 mins
Cooking Time: 15 mins
Recipe Serves: 4
1 serving Amount % Daily Value
Calories: 240
Total Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Polyunsaturated Fat: 1.2 g
Monounsaturated Fat: 1.5 g
Cholesterol: 65 mg
Sodium: 105 mg
Total Carbs: 22 g
Dietary Fiber: 1 g
Sugars: 14 g
Protein: 27 g
Calcium: 2 %
Iron: 6 %
Omega-3: 0.1 g
Omega-6: 0.6 g
Vitamin C: 70 %
Vitamin A: 25 %
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