Roasted Red Pepper and Jicama Salsa with Zesty Chunk Guacamole Recipe

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Roasted Red Pepper and Jicama Salsa with Zesty Chunk Guacamole
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Ingredients
23
Count
Nutrition
555
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. Place red bell pepper on a baking sheet.
  3. Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
  4. Peel and discard blackened skin; finely chop pepper and set aside.
  5. Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
  6. Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
  7. While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
  8. Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
  9. Pour reserved tomato juices into the skillet used to cook chicken.
  10. Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
  11. Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
  12. Season jicama slices with salt and pepper to taste.
  13. Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
  14. Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
  15. Spread tomato-sour cream mixture on a large platter.
  16. Pile guacamole atop sour cream.
  17. Spread red pepper salsa over guacamole.
  18. Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 554.5 Kcal (2322 kJ)
Calories from fat 411.81 Kcal
% Daily Value*
Total Fat 45.76g 70%
Cholesterol 44.22mg 15%
Sodium 1654mg 69%
Potassium 666.75mg 14%
Total Carbs 25.61g 9%
Sugars 3.24g 13%
Dietary Fiber 6.8g 27%
Protein 14.66g 29%
Vitamin C 32mg 53%
Vitamin A 0.5mg 17%
Iron 10.1mg 56%
Calcium 86.2mg 9%
Amount Per 100 g
Calories 211.59 Kcal (886 kJ)
Calories from fat 157.14 Kcal
% Daily Value*
Total Fat 17.46g 70%
Cholesterol 16.87mg 15%
Sodium 631.15mg 69%
Potassium 254.42mg 14%
Total Carbs 9.77g 9%
Sugars 1.24g 13%
Dietary Fiber 2.6g 27%
Protein 5.59g 29%
Vitamin C 12.2mg 53%
Vitamin A 0.2mg 17%
Iron 3.9mg 56%
Calcium 32.9mg 9%

* 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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Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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