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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	261.8

Total Carbs	12.8 g

Dietary Fiber	3.7 g

Sugars	7.6 g

Total Fat	8.9 g

Saturated Fat	1.4 g

Unsaturated Fat	1.3 g

Potassium	696.6 mg

Protein	31.9 g

Sodium	414.8 mg

Dietary Exchanges 8.9 Fat, 2.4 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

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 tbsp olive oil 1.0
1 cup chopped red bell peppers 2.0
2 each whole jalapeno pepper 0.5
0 1/2 cup fresh chopped onion 1.0
1 each large tomato 0.5
0 1/2 tsp hot pepper sauce

Directions

Season chicken with 1/2 tbsp chili powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
Saute chicken 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon. Keep warm.
In a skillet, stir-fry bell pepper and onion until soft.
Add jalapeno peppers, tomatoes, remaining 1/2 tbsp of chili powder, and pepper sauce. Cook for an additional 3 to 5 minutes, add chicken, and stir-fry for 2 more minutes. Serve.