Directions:
- In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
- Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve.
- Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.59 Kcal (794 kJ) | ||
| Calories from fat | 62.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 663.72mg | 28% | |
| Potassium | 635.81mg | 14% | |
| Total Carbs | 9.86g | 3% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 24.23g | 48% | |
| Vitamin C | 50.5mg | 84% | |
| Iron | 0.1mg | 0% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.28 Kcal (286 kJ) | ||
| Calories from fat | 22.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 11% | |
|---|---|---|---|
| Cholesterol | 24.09mg | 22% | |
| Sodium | 239.06mg | 28% | |
| Potassium | 229.01mg | 14% | |
| Total Carbs | 3.55g | 3% | |
| Sugars | 1.55g | 17% | |
| Dietary Fiber | 0.71g | 8% | |
| Protein | 8.73g | 48% | |
| Vitamin C | 18.2mg | 84% | |
| Calcium | 11.1mg | 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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