Directions:
- Place thawed pepper stir-fry and the chipotle chiles in a blender or food processor, and pulse 10 times or until coarsely chopped.
- Heat a large nonstick skillet over medium-high heat. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes or until browned. Turn chicken; add pepper mixture. Reduce heat, and simmer 5 minutes or until chicken is done. Remove chicken from pan; keep warm. Add lime juice, oil, and salt; cook 5 minutes, stirring constantly.
- Spoon 1/4 cup pepper sauce onto each of 4 plates; top each serving with one chicken breast half. Sprinkle each with 1 tablespoon cilantro, and top with 1 tablespoon reduced-fat sour cream. Serve with lime quarters.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.76 Kcal (401 kJ) | ||
| Calories from fat | 58.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 10% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 426.01mg | 18% | |
| Potassium | 137.14mg | 3% | |
| Total Carbs | 3.65g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.57 Kcal (513 kJ) | ||
| Calories from fat | 74.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 10% | |
|---|---|---|---|
| Cholesterol | 28.48mg | 7% | |
| Sodium | 545.28mg | 18% | |
| Potassium | 175.53mg | 3% | |
| Total Carbs | 4.67g | 1% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 1.02g | 3% | |
| Protein | 9g | 14% | |
| Vitamin C | 9.7mg | 13% | |
| Iron | 0.5mg | 2% | |
| Calcium | 37.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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