ROASTED RED PEPPER CHICKEN & VEgetables
Chicken breast covered in a roasted red pepper cream sauce over spaghetti squash, served with roasted broccoli and butternut squash. A great low carb alternative to classic pasta dishes.
PER SERVING – MAKES 5
457 CALS
PREP TIME
25 MINUTES
COOK TIME
40 MINUTES
CARBS | PROTEIN | FAT |
---|---|---|
34g | 52g | 12g |
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
WEIGHT LOSS RECIPE NUTRITION
WEIGHT GAIN RECIPE NUTRITION
STANDARD RECIPE NUTRITION
Servings
Carbs
170.6g
Protein
261.9g
Fat
61.6g
Calories
2284.4 cals
|
WEIGHT LOSS RECIPE NUTRITION
Servings
Carbs
170.6g
Protein
261.9g
Fat
61.6g
Calories
2284.4 cals
|
WEIGHT GAIN RECIPE NUTRITION
Servings
Carbs
325.1g
Protein
277g
Fat
60.8g
Calories
2955.6 cals
|
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4 from 2 votes (2 ratings without comment)