Mexican Chicken With Green Chili Rice Recipe

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Ingredients:

Serving

1 medium butternut squash, peeled and cut into 2 inch pieces
1 medium green bell pepper , cut into 1 inch pieces
4 boneless skinless chicken breasts, halved, cut into 3 pieces each
1 (14 1/2 oz) can stewed tomatoes, undrained
1/2 cup salsa
1/4 cup raisins
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 cups hot cooked rice
1 (4 oz) can chopped green chilies, drained

Directions:

Layer squash, bell pepper and chicken in a 3 1/2 to 6 quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon, and cumin, pour over chicken mixture.
Cover and cook on low heat setting 7-8 hours or until squash is tender and juice of chicken is no longer pink when center is cut.
Mix rice and chiles.
Remove chicken and vegetables from cooker, usaing slotted spoon. Serve on rice. Stir sauce in cooker, spoon over chicken and vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.4 Kcal (1831 kJ)
Calories from fat	64.92 Kcal
		% Daily Value*
Total Fat	7.21g	11%
Cholesterol	139.24mg	46%
Sodium	1001.58mg	42%
Potassium	1167.16mg	25%
Total Carbs	42.94g	14%
Sugars	4.91g	20%
Dietary Fiber	5.22g	21%
Protein	53.67g	107%
Vitamin C	56.3mg	94%
Vitamin A	1.1mg	36%
Iron	14.6mg	81%
Calcium	48.9mg	5%

Amount Per 100 g
Calories	89.58 Kcal (375 kJ)
Calories from fat	13.3 Kcal
		% Daily Value*
Total Fat	1.48g	11%
Cholesterol	28.52mg	46%
Sodium	205.12mg	42%
Potassium	239.03mg	25%
Total Carbs	8.79g	14%
Sugars	1.01g	20%
Dietary Fiber	1.07g	21%
Protein	10.99g	107%
Vitamin C	11.5mg	94%
Vitamin A	0.2mg	36%
Iron	3mg	81%
Calcium	10mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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