Directions:
- Preheat oven to 400°F.
- In a large resealable plastic bag, combine the taco seasoning, oil, vinegar and 2 teaspoon hot pepper sauce; add chicken. Seal bag and turn to coat.
- Place chicken in a baking sheet. Bake covered, 15-20 minutes. Uncover and bake 30 minutes longer or until juices run clear, turning occasionally. In a small bowl, combine ranch dressing and remaining hot pepper sauce. Serve with chicken. Yield: about 2-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 913.57 Kcal (3825 kJ) | ||
| Calories from fat | 607.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.48g | 104% | |
|---|---|---|---|
| Cholesterol | 394.13mg | 131% | |
| Sodium | 2370.57mg | 99% | |
| Potassium | 615.54mg | 13% | |
| Total Carbs | 14.94g | 5% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 61.17g | 122% | |
| Vitamin C | 3mg | 5% | |
| Iron | 6.5mg | 36% | |
| Calcium | 102.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 252.97 Kcal (1059 kJ) | ||
| Calories from fat | 168.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.68g | 104% | |
|---|---|---|---|
| Cholesterol | 109.13mg | 131% | |
| Sodium | 656.41mg | 99% | |
| Potassium | 170.44mg | 13% | |
| Total Carbs | 4.14g | 5% | |
| Sugars | 1.93g | 28% | |
| Dietary Fiber | 1.04g | 15% | |
| Protein | 16.94g | 122% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 1.8mg | 36% | |
| Calcium | 28.3mg | 10% | |
* 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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