Directions:
- Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
- Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
- Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 762.69 Kcal (3193 kJ) | ||
| Calories from fat | 374.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.57g | 64% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 1745.83mg | 73% | |
| Potassium | 1473.3mg | 31% | |
| Total Carbs | 8.64g | 3% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 93.3g | 187% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 8.8mg | 49% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.76 Kcal (527 kJ) | ||
| Calories from fat | 61.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 64% | |
|---|---|---|---|
| Cholesterol | 44.12mg | 89% | |
| Sodium | 287.86mg | 73% | |
| Potassium | 242.93mg | 31% | |
| Total Carbs | 1.42g | 3% | |
| Sugars | 0.16g | 4% | |
| Dietary Fiber | 0.46g | 11% | |
| Protein | 15.38g | 187% | |
| Vitamin C | 3.3mg | 34% | |
| Iron | 1.5mg | 49% | |
| Calcium | 7.1mg | 4% | |
* 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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