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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Seared Chicken and Peppers

Source: dLife

Fiery marinated chicken and bell peppers on top of a thick and creamy cilantro sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	211.8

Total Carbs	8.1 g

Dietary Fiber	2.0 g

Sugars	3.8 g

Total Fat	5.4 g

Saturated Fat	0.9 g

Unsaturated Fat	0.8 g

Potassium	542.5 mg

Protein	30.8 g

Sodium	517.8 mg

Dietary Exchanges 5.4 Fat, 1.0 Vegetables, 0.0 Starch, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Add picante sauce, chicken, and bell peppers to a resealable plastic bag and chill 20 minutes.
Preheat grill or broiler.
Using a food processor or blender, finely chop garlic and jalapeno, blend in cilantro.
Pour oil in a frying pan and heat over medium heat. Stir in flour and cook 1 minute, continually whisking.
Mix in cilantro mixture, broth, and salt and cook 4 minutes, whisking continually until thick. Take pan off of heat and set aside in a warm place.
Take chicken and peppers out of bag, saving liquid. Lay chicken and bell peppers on a cooking spray coated grill rack. Grill 5 minutes per side or until chicken is fully cooked and peppers are tender, while cooking, brush liquid overtop.
Spoon cilantro sauce equally on each of 4 plates and top with 1 chicken breast and a few pepper pieces. Top with cilantro sprigs.