Serve with Chili Carrots
1. For hummus, in a blender or food processor combine beans, the 3 tablespoons olive oil, and the lime juice; process until smooth. Set aside 1/3 cup of hummus for another use.
2. Sprinkle chicken with salt and pepper. Spread chicken with remaining hummus; roll in bread crumbs.
3. Heat the 2 tablespoons oil in a skillet over medium heat. Add chicken; cook 12 minutes or until no pink remains (170°F), turning once. Add more oil if needed. If crumbs brown too quickly, reduce heat. Serve with lime wedges.
Chili Carrots
1. In saucepan cook carrots in boiling salted water 8 minutes or until crisp-tender; drain. In same saucepan combine oil. honey, and chili powder; cook and stir 1 minute. Add carrots; cook 2 minutes more or until glazed. Season with salt and pepper. (Prep: 15 min; Cook: 11 min)
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Serving Size: 1 Serving (1025g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1126 | ||
Calories from Fat: 160 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 696.5mg | 24 % | |
Potassium 2612.5mg | 69 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7g | ||
Protein 218.6g | 312 % | |
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: 1126
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