Source: EatingWell Magazine, July/August 2007
Make Ahead Tip: Prepare peppers and onion (Steps 1-3), cover and refrigerate for up to 2 days.
Equipment: Three 12-inch skewers; 13-inch paella pan or large high-sided skillet
470 calories; protein 27.4g; carbohydrates 56.6g; dietary fiber 3.2g; sugars 3.3g; fat 14.4g; saturated fat 3.1g; cholesterol 108.3mg; vitamin a iu 1366.5IU; vitamin c 48.7mg; folate 40.5mcg; calcium 63.2mg; iron 2.8mg; magnesium 30.9mg; potassium 348.2mg; sodium 1345.7mg; thiamin 0.1mg.
1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat