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Acapulco Salad
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
5 1/2 Fat , 2 1/2 Vegetables , 4 1/2 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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8 oz  boneless skinless chicken breasts
3 tbsp  olive oil
1 tbsp  chili powder
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 cup  chopped red bell peppers
0 1/2 cup  fresh chopped onion
0 1/4 each  whole jalapeno pepper
1 each  fresh tomatoes
0 1/2 tsp  hot pepper sauce
  1. Preheat oven to 350°F.
  2. Season chicken with 1/2 tablespoon chili powder, salt, and pepper.
  3. In large skillet, heat olive oil over medium. Add chicken and sauté 3 minutes per side.
  4. Remove with slotted spoon. Set aside and keep warm.
  5. Using same skillet, stir-fry bell pepper and onion until soft, 3-5 minutes.
  6. Remove seeds from jalapeño pepper and mince.
  7. Add jalapeño, tomato, remaining 1/2 tablespoon chili powder, and hot sauce.
  8. Return chicken to skillet, move to preheated oven, and bake 12-15 minutes until internal temperature is 165°F.
  9. Remove from heat. Serve immediately.

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