Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
860
Calories
44g
Protein
59g
Fat
43g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 6-ounce skinless, boneless chicken breasts
- 1/2 small onion, sliced
- Salt and freshly ground black pepper
- 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
- 1/4 cup mayonnaise
- 1 tablespoon distilled white vinegar, plus more to taste
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh parsley
- 1/2 jalapeño, seeded and minced
- 2 garlic cloves, minced
- 1/2 cup seeded and diced (1/4-inch) red bell pepper
- 2 tablespoons finely chopped red onion
- 1 scallion, white and green parts, finely chopped
- 3 cups lukewarm water, or as needed
- 1 1/4 teaspoons salt
- 3 cups Venezuelan cornmeal, or as needed *
- 2 tablespoons plus 1 teaspoon canola or vegetable oil, plus more for the griddle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes