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Refrigeration: Store any leftover chicken and peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
Freezing: The chicken can be frozen for up to 2 months. Freeze the cooked chicken breasts separately from the sauce and peppers. To reheat, thaw overnight in the fridge and reheat on the stovetop.
Nutritional Facts (Per Serving):
Calories: 400-450 kcal
Protein: 35-40 g
Fat: 20-25 g
Carbohydrates: 15-20 g
Fiber: 2-3 g
Sodium: 600-700 mg
Conclusion:
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