In a large skillet over medium-high heat, heat the olive oil, add the chicken and sauté until cooked through, approximately 7 minutes; remove chicken from the pan and set aside.
Return pan to the heat and add garlic, onion, sweet chilies, red bell pepper, jalapeño, tomato sauce and chili powder. Cook until onion softens, approx 5 minutes.
Add the cilantro and return the cooked chicken to the pan; simmer 2 to 3 minutes until heated through. Serve immediately over brown rice or leafy greens.
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (8%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 65.8mg||20 %|
|Sodium 1323.2mg||46 %|
|Potassium 1443.3mg||38 %|
|Total Carbohydrate 102.5g||30 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 93.7g|
|Protein 38.3g||55 %|
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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: 613
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