Chef's Pick
4 min.
450 cal.
2 serv.
Mild
Cook time: 4 minutes
Heat 1 tbsp oil in skillet over med-high; pat chicken dry, season with salt/pep + cook 4-6 min per side until fully cooked + no pink remains; slice into bite-size pieces
Wash pepper, cut off stem + remove seeds, then cut into bite-size pieces; set aside
Add Superblend + peppers to a large bowl, drizzle on 4-6 tbsp sauce, then toss to combine
Add salad to plates + top with chicken—bon appétit!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
450
14g
18
Saturated Fat
1g
5%
Trans Fat
0g
125mg
42%
1560mg
68%
41g
15%
Dietary Fiber
6g
22%
Total Sugars
30g
Included 21g added sugars
42%
45g
0%
26%
105%
5%
23%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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