Try this Santa Fe Chicken/roasted Corn Salsa recipe, or contribute your own.
Suggest a better descriptionLightly season chicken breast with chili and cumin powders. Saute in olive oil until chicken is cooked thoroughly (160 degrees F). To make salsa - dice tomato and red onion in very small pieces. Cut corn off the ear and mix all ingredients. Place about 1/4 cup of mixture over chicken and serve.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 1 servings | ||
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Calories: 115 | ||
Calories from Fat: 73 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1182.2mg | 41 % | |
Potassium 533.2mg | 14 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 7.9g | ||
Protein 2.5g | 4 % | |
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: 115
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