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Tagged as: green bell pepper

Peanut and Roasted Tomato Braised Chicken

Developed by Celestina Brunetti, RDN, LD   Servings: 4 Serving size: 3 ½ ounces chicken, 1 cup vegetables, ¼ cup sauce, ¼ cup spinach (390 grams)   1 lb chicken thighs, skinned, deboned 2 teaspoons olive oil, divided 1 ½ cups diced white onion 2 cups diced green bell pepper

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