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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: 15 minutes
Difficulty: Easy

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
1 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
1 tbsp  chili powder
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 tbsp  olive oil
1 cup  chopped red bell peppers
2 each  whole jalapeno pepper
0 1/2 cup  fresh chopped onion
1 each  large tomato
0 1/2 tsp  hot pepper sauce
  1. Season chicken with 1/2 tbsp chili powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
  2. Saute chicken 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon. Keep warm.
  3. In a skillet, stir-fry bell pepper and onion until soft.
  4. 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.

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