Directions:
- In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.8 Kcal (1854 kJ) | ||
| Calories from fat | 133.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Cholesterol | 91.56mg | 31% | |
| Sodium | 1557.37mg | 65% | |
| Potassium | 1192.45mg | 25% | |
| Total Carbs | 43.86g | 15% | |
| Sugars | 11.94g | 48% | |
| Dietary Fiber | 6.57g | 26% | |
| Protein | 37.31g | 75% | |
| Vitamin C | 30.8mg | 51% | |
| Iron | 2mg | 11% | |
| Calcium | 185mg | 18% | |
| Amount Per 100 g | |||
| Calories | 84.69 Kcal (355 kJ) | ||
| Calories from fat | 25.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 23% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 31% | |
| Sodium | 297.88mg | 65% | |
| Potassium | 228.08mg | 25% | |
| Total Carbs | 8.39g | 15% | |
| Sugars | 2.28g | 48% | |
| Dietary Fiber | 1.26g | 26% | |
| Protein | 7.14g | 75% | |
| Vitamin C | 5.9mg | 51% | |
| Iron | 0.4mg | 11% | |
| Calcium | 35.4mg | 18% | |
* 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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