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Servings: 1
30 g protein
11 g carbs
3 g fat
191 kcal

Instructions

  • Preheat oven to 375
  • In a small saucepan combine diced onions, cilantro and garlic
  • Sauté on medium heat until onions brown on the edges
  • Add yogurt to pan and reduce heat to low and stir then remove from heat and set aside
  • In a medium-mixing bowl combine ground chicken breast, egg, cabbage and seasonings of your choice
  • Slowly add saucepan ingredients to meat and add quinoa
  • Blend thoroughly and portion mixture among 4 bell peppers (with tops cut off)
  • Set peppers in a nonstick pan upright to prevent them from tipping over
  • Bake for 40 minutes until chicken is cooked throughout

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 191 kcal

Calories from Fat 27


% Daily Values*


Total Fat 3 g

4.29%


Saturated Fat 0.52 g

2.17%



Polyunsaturated Fat 0.51 g



Monounsaturated Fat 0.62 g



Cholesterol 47 mg

18.8%



Sodium 26 mg

1.13%



Potassium 98 mg



Total Carbohydrate 11 g

3.55%


Dietary Fiber 0.87 g

2.72%



Sugars 0.78 g

0.87%



Protein 30 g


Vitamin A 2.44%

Vitamin C 5%


Calcium 2.9%

Iron 7.69%


* Nutritional Values are estimated and may vary

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