Vegetable based using leftovers
Cube and oil sweet potatoes and carrots and roast at 400F.
Sauté onions, celery, and garlic. Add jalapeño, fennel, & cumin.
Add vegetable broth. Simmer for 5 minutes.
Add chicken pieces, beets, corn and any other leftover veggies
Add cilantro and spinach
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 126 | ||
Calories from Fat: 32 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 20.5mg | 6 % | |
Sodium 1315.5mg | 45 % | |
Potassium 344.7mg | 9 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 13.8g | ||
Protein 8.1g | 12 % | |
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: 126
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