I can not wait to try this
1. In a small bowl, mix together 1 tablespoon of the chili powder, the salt and pepper. Sprinkle chicken with chili powder mixture and set aside.
2. Heat 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add chicken and coo for 7-8 minutes per side until browned and internal temperature registers 160F on an instant-read thermometer. Remove chicken from skiller and tent loosely with foil.
3. In the same skillet, heat remaining 1 tablespoon oil and garlic over low heat; cook for 3-4 minutes or until garlic is softened. Increase heat to medium and add onions and red pepper; cook for 5 minutes. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar and cook for 5 minutes. Add broth and parsley; heat through.
4. To serve, place a bed of succotash on plate or platter and top with sliced or whole chicken breasts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1216g) | ||
Recipe Makes: 4 | ||
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Calories: 1528 | ||
Calories from Fat: 138 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 782.7mg | 27 % | |
Potassium 4662.3mg | 123 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 24.9g | 99 % | |
Sugars, other 67.5g | ||
Protein 245.3g | 350 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1528
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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