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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Acapulco Salad

Source: dLife

Chicken breast seasoned with chili powder and served with a vegetable stir fry.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	438.3

Total Carbs	12.0 g

Dietary Fiber	2.8 g

Sugars	6.8 g

Total Fat	29.1 g

Saturated Fat	4.2 g

Unsaturated Fat	3.3 g

Potassium	454.7 mg

Protein	31.4 g

Sodium	122.3 mg

Dietary Exchanges 29.1 Fat, 2.3 Vegetables, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 tbsp olive oil 8.0
8 oz boneless skinless chicken breasts 1.0
1 tbsp chili powder 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 cup chopped red bell peppers 0.25
0 1/4 each whole jalapeno pepper 0.5
0 1/2 cup fresh chopped onion 1.0
1 each fresh tomatoes 0.5
0 1/2 tsp hot pepper sauce

Directions

Season chicken with 1/2 tablespoon chili powder, salt, and pepper.
In large skillet over medium high, sauté chicken in olive oil 3 - 4 minutes, or until no longer pink.
Remove with slotted spoon. Set aside and keep warm.
Using same skillet, reduce heat to medium and stir-fry bell pepper and onion until soft.
Add jalapeño, tomato, remaining 1/2 tablespoon chili powder, and hot sauce.
Cook additional 3 - 5 minutes. Add chicken, cook 2 minutes more.
Remove from heat. Serve immediately.