Try this Neo-Postmodern Polynesian Grilled Chicken recipe, or contribute your own.
Suggest a better descriptionMake the dressing. In a small bowl, combine the lime juice, sesame oil, soy sauce, brown sugar, chile paste and minced ginger. Cover and refrigerate. Grill the chicken breasts until done. Grill the bell peppers and onions until just browned. Remove the chicken breasts, bell peppers, and onions from the grill. Once they are cool enough to handle, cut them into large chunks and place them in a large serving bowl along with the pineapple chunks, mint, cilantro, and basil. Add enough dressing to moisten, toss well, and serve warm or chilled. Per serving: 243.3 calories; 2.6 g fat (9.3% calories from fat); 23.0 g protein; 34.2 g carbohydrate; 51 mg cholesterol; 664 mg sodium Recipe by: License to Grill (Schlesinger & Willoughby), modified Posted to EAT-LF Digest by Joanne McAndrews
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 197 | ||
Calories from Fat: 66 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 82.6mg | 25 % | |
Sodium 563.8mg | 19 % | |
Potassium 403.4mg | 11 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.8g | ||
Protein 21.4g | 31 % | |
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: 197
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