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In medium bowl, mix soup, salsa, and cumin; set aside. Arrange chicken in 9x13-inch baking dish. Bake at 350-F for 20 minutes. Place artichoke hearts around chicken. Pour soup mixture over top; sprinkle with olives. Bake an additional 25 to 30 minutes or until chicken is no longer pink in center. Sprinkle with cilantro.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 139 | ||
Calories from Fat: 14 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 268.8mg | 9 % | |
Potassium 397.2mg | 10 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.5g | ||
Protein 27.7g | 40 % | |
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: 139
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