Spicy Chicken And Vegetables

1. Preheat your oven to 350°F.

2. Chop up vegetables and put into a 9x13-inch pan.

3. Put chicken breast on top.

4. Slowly drop your jalapenos on top of the chicken.

5. Add chili all around the vegetables.

6. Drop your HOT sauce on top of the chicken.

7. Put into oven and let cook for 30 minutes or until golden brown (if you want, add garlic at the end).

8. Serve and watch your face smile.

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Nutrient	Quantity
Total fats	44.319 g
Protein	96.7338 g
Carbohydrates	4.1685 g
Energy	824.1923 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3996 g
Water	378.6093 g
Aspartic acid	8.6308 g
Calcium, Ca	103.3077 mg
Lutein + zeaxanthin	291.8538 g
Fiber, total dietary	1.1038 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	207.3987 g
Niacin	45.3845 mg
Vitamin A, RAE	139.4735 g
Arginine	5.9185 g
Riboflavin	0.4488 mg
Tocopherol, beta	0.0191 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0056 g
Fatty acids, total saturated 20:1	0.4536 g
Glutamic acid	14.3817 g
Sodium, Na	361.8247 mg
Fatty acids, total saturated 16:1 undifferentiated	2.322 g
Total lipid (fat)	44.319 g
Manganese, Mn	0.1661 mg
Fructose	0.7131 g
Proline	4.4975 g
Fatty acids, total saturated 16:0	9.4638 g
Fatty acids, total saturated 8:0	0.0159 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	0.053 g
Choline, total	309.059 mg
Sugars, total	1.8641 g
Serine	3.4151 g
Fatty acids, total saturated 10:0	0.0347 g
Fatty acids, total saturated 18:0	2.7113 g
Fatty acids, total saturated 20:4 undifferentiated	0.2268 g
Vitamin B-6	2.5673 mg
Selenium, Se	76.3783 g
Ash	5.2188 g
Vitamin D	78.7249 IU
Fatty acids, total saturated 18:1 undifferentiated	15.0419 g
Pantothenic acid	3.7599 mg
Phenylalanine	3.814 g
Copper, Cu	0.2258 mg
Betaine	39.9534 mg
Thiamin	0.3265 mg
Retinol	120.8623 g
Methionine	2.5951 g
Iron, Fe	3.6764 mg
Carbohydrate, by difference	4.1685 g
Phosphorus, P	838.2892 mg
Folate, total	28.5624 g
Tocopherol, gamma	0.2778 mg
Fatty acids, total saturated 4:0	0.0582 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0454 g
Alanine	5.4471 g
Cholesterol	295.9995 mg
Valine	4.7419 g
Fatty acids, total saturated 18:2 undifferentiated	8.1114 g
Glycine	5.6137 g
Carotene, alpha	17.5162 g
Glucose (dextrose)	0.5986 g
Fatty acids, total saturated 14:0	0.5485 g
Zinc, Zn	3.91 mg
Isoleucine	4.9234 g
Maltose	0.0075 g
Tocopherol, delta	0.0011 mg
Fatty acids, total saturated 12:0	0.0779 g
Fatty acids, total polyunsaturated	9.1459 g
Leucine	7.1166 g
Tocotrienol, alpha	0.0023 mg
Vitamin A, IU	792.6133 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0454 g
Folate, DFE	28.7124 g
Tryptophan	1.1003 g
Vitamin C, total ascorbic acid	66.1159 mg
Phytosterols	5.0025 mg
Folic acid	0.3 g
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Fatty acids, total polyunsaturated 18:1 c	0.0028 g
Fatty acids, total saturated 20:0	0.0004 g
Fatty acids, total saturated 6:0	0.0298 g
Lactose	0.0105 g
Tyrosine	3.1788 g
Vitamin B-12	1.5947 g
Vitamin K (phylloquinone)	6.3133 g
Fatty acids, total saturated	13.3047 g
Histidine	2.8891 g
Fatty acids, total monounsaturated	18.0448 g
Threonine	4.0152 g
Folate, food	28.2624 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Vitamin D (D2 + D3)	1.9644 g
Cryptoxanthin, beta	19.1075 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	1.8435 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0907 g
Fatty acids, total trans	0.4763 g
Magnesium, Mg	124.0045 mg
Lysine	7.9631 g
Potassium, K	1144.1669 mg
Cystine	1.2593 g
Fluoride, F	0.745 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chicken breast	1	780.1798	0	41.9573
Mushroom	0.25 cup	0	0	0
Sauce	1 tablespoon	29.55	0.822	2.238
Bell Pepper	0.25 cup	7.45	1.7284	0.0633
jalapeño	0 cup	3.2625	0.7312	0.0416
chili	1 tablespoon	3.75	0.8869	0.0188