Use this chicken skillet recipe as a make-ahead freezer option to pull out and cook directly from frozen on a busy night, or cook it up in about an hour for dinner tonight.
2 tablespoon Sliced fresh or pickled jalapeno peppers, drained
1 tablespoon Olive oil
2 Cloves garlic, minced
1 teaspoon Dried dill weed
0.5 teaspoon Salt
0.25 teaspoon Black pepper
8 ounce 2 skinless, boneless chicken breast halves, halved horizontally
14 ounce 1 can reduced sodium chicken broth
1 tablespoon Butter
0.75 cup Dried orzo pasta
9 ounce 1 package sliced fresh brussels sprouts
0.25 cup Pitted green olives
0.25 cup Crumbled feta cheese
Nutrition value
396
calories per serving
15 g Fat44 g Protein33 g Carbs5 g FiberOther
Current Totals
15 g Fat
44 g Protein
33 g Carbs
5 g Fiber
MacroNutrients
Carbs
33 g
Protein
44 g
Fiber
5 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
135 mg
Iron
3 mg
Vitamin A
268 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
1 mg
Vitamin B9
79 mcg
Vitamin B12
0 mcg
Vitamin C
67 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
85 mg
Manganese
1 mg
Phosphorus
407 mg
Selenium
33 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
