Easy weeknight meal
1. In large deep skillet, heat oil over med-high heat; saute chicken, carrot, celery, onion & garlic until chicken juices run clear.
2. Add zucchini, squash, broth, taco seasoning, tomatoes & green chilies. Reduce heat and simmer uncovered for 10 min.
3. Add cilantro & corn, cook an additional 10 min or until corn is tender.
4. Serve with hot bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (656g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 644 | ||
Calories from Fat: 287 (45%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 31.8g | 42 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 143.2mg | 44 % | |
Sodium 726.3mg | 25 % | |
Potassium 1677.1mg | 44 % | |
Total Carbohydrate 51.3g | 15 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 48.9g | ||
Protein 40.5g | 58 % | |
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: 644
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.