Double Jalapeno Broccoli

Gluten-free

Chili peppers are a good source of vitamins A, C, and E. They are rich in folic acid and potassium, low in sodium, and are low in carbohydrates. They contain a lip tingling compound, capsaicum, that helps you to burn more calories for up to one hour after eating.

Serves 1

Ingredients

1 teaspoon canola oil
1 small jalapeno, seeded and chopped
1/2 head of broccoli, cut into florets (about 2 cups)
1/4 cup water
1 teaspoon salted butter

Directions

Heat a medium skillet over high heat. Add the oil. Add the jalapeno and cook 1 minute, stirring often. Add the broccoli and reduce the heat to low. Carefully add 1/4 cup water and cover immediately. Cook 2 minute or until the broccoli is fork tender. Turn the heat off and add the butter, toss to coat.

Nutritional Stats Per Serving

Serving size: 2 cups broccoli
142 calories, 5 g protein, 13 g carbohydrates, 9g fat (2 g saturated), 10 mg cholesterol, 5g fiber, 94 mg sodium

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