Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.1% of RDA
• Calories: 6.2% of RDA
• Carbs: 2.5% of RDA
• Fat (total lipid): 11.6% of RDA
• Fiber: 6.0% of RDA
• Fructose: 4.9% of RDA
• Protein: 1.3% of RDA
• Sodium: 0.6% of RDA
• Sugar: 11.7% of RDA
• Vitamin A (IU): 39.6% of RDA
• Vitamin B6: 6.9% of RDA
• Vitamin C: 24.1% of RDA
• Iron: 1.6% of RDA
• Magnesium: 6.2% of RDA
• Manganese: 5.4% of RDA
• Niacin: 4.8% of RDA
• Potassium: 10.2% of RDA
• Zinc: 2.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat.
2.
Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side. Transfer to plates.
3.
Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
4.
Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes.
5.
Stir in the scallions and tarragon and serve with the chicken.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 123
Protein 1.45 g
Carbohydrates 6.86 g
Iron 0.30 mg
Fiber 1.68 g
Calcium 11.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
