Spicy Southern Kitchen · by Christin Mahrlig
Salsa Verde Chicken
NUTRITION · PER SERVING25M COOK
CAL 31%·PRO 100%
CARBS 26G17% OF CAL
9G FIBER13G OTHER4G TOTAL SUGAR
FAT 24G34% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed chicken breasts topped with salsa verde, cheese, and avocado, served alongside seasoned black beans. Fresh, quick, and satisfying Mexican-inspired dinner.
mainmexicanchicken🥄 saucepan🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 can black beans, (drained)
- 1/2 onion, (diced)
- 1/2 tablespoon canola oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon finely minced pickled jalapeno peppers
- 1 tablespoon lime juice
- 4 boneless chicken breasts
- 1 cup salsa verde, (I used Guy Fieri’s Salsa Verde)
- 1 cup shredded pepper jack cheese
- 1 avocado, (diced)
- fresh cilantro, (chopped)
At a glance
PER SERVING · TIME 25M
CAL 31%·PRO 100%
CARBS 26G17% OF CAL
9G FIBER13G OTHER4G TOTAL SUGAR
FAT 24G34% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1083mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1520mg
- Calcium
- 244mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1083MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.