Try this Mexican Chicken with Chargrilled Corn Salsa recipe, or contribute your own.
Suggest a better descriptionPlace two tablespoons of oil, 2 tablespoons of vingear, paprika and cumin in a shallow dish. Add the chicken, and turn to coat. Marinade overnight.
Heat a large chargrill pan on medium. Cook chicken, corn and onion for about 12 minutes, turning occasionally until chicken is browned and cooked throug and corn is tender. Transfer chicken to aplate and cover with foil. Set aside for 5 minutes to rest.
Transfer corn and onion to a board and remove kernels from corn. Finely chop the onion. Place in a bowl and toss.
Serve with chopped tomato, avocard, baby spinach in wraps.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 652 | ||
Calories from Fat: 224 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 124.8mg | 38 % | |
Sodium 225.1mg | 8 % | |
Potassium 1128.5mg | 30 % | |
Total Carbohydrate 62.9g | 19 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 52.5g | ||
Protein 46.7g | 67 % | |
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: 652
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