Directions:
- Preheat oven to 375°
- Flatten bread with a rolling pin
- Spray a 6 cup muffin tin with cooking spray
- Press each slice of bread in the cups
- Bake in the oven for 5-7 minutes until crisp
- In a frying pan cook chicken on med/hi heat with the canola oil until cooked through (about 5-7 minutes)
- Add the red pepper, onion, garlic, zucchini, and the asparagus spears to the pan and reduce heat to med/low.
- Add the taco seasoning lime juice and pepper
- Cook until veggies are soft, about 7-10 minutes
- Spoon the chicken and veggie mixture into the bread cups.
- Sprinkle the cheddar cheese on each
- Bake for an additional 5 minutes, until cheese melts
- In a small bowl, mix the salsa and the yogourt together
- Take cups out of muffin tin and top with the salsa/yogourt mixture
- ENJOY!!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.2 Kcal (641 kJ) | ||
| Calories from fat | 46.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 8% | |
|---|---|---|---|
| Cholesterol | 4.45mg | 1% | |
| Sodium | 320.02mg | 13% | |
| Potassium | 143.62mg | 3% | |
| Total Carbs | 19.27g | 6% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.6mg | 31% | |
| Calcium | 113.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 160.57 Kcal (672 kJ) | ||
| Calories from fat | 48.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 8% | |
|---|---|---|---|
| Cholesterol | 4.66mg | 1% | |
| Sodium | 335.44mg | 13% | |
| Potassium | 150.54mg | 3% | |
| Total Carbs | 20.2g | 6% | |
| Sugars | 3.72g | 14% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 7.45g | 14% | |
| Vitamin C | 12.1mg | 19% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 5.9mg | 31% | |
| Calcium | 118.7mg | 11% | |
* 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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