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Sunrise Roman Chicken Veggies

Yield 4 servings
Prep time
5 Min
Total time
5 Min

Ingredients

Instructions

  1. To the peppers, cut off the four sides, working your way around the top steam and inner seeds. Cut the peppers in thin slices, put in a gallon baggy for the Sunrise Roman Chicken and set aside.
  2. Cut the ends of the onion off and cut the onion in half. Remove the outer skin and slice the two onions into half moon strips. Put 2/3 in a baggy for the Sunrise Roman Chicken. Put the other 1/3 in a gallon baggy for the Chimichurri Steak and Vegetables.

Nutrition Facts

Calories

53

Fat

0 g

Sat. Fat

0 g

Carbs

12 g

Fiber

3 g

Net carbs

9 g

Sugar

7 g

Protein

2 g

Sodium

7 mg

Cholesterol

0 mg