Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
398
Calories
36g
Protein
19g
Fat
25g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons olive oil
- 6 skinless, boneless chicken breast halves, cut crosswise into 1/2-inch wide strips
- 3 -- 14.5 oz. cans Mexican-style stewed tomatoes
- 1 -- 29.5 oz. can hominy, drained or 3 cups whole kernel corn
- 1 tablespoon chili powder or to taste
- 1/2 cup cilantro, chopped
- Salt and pepper to taste
Directions
1
1.Heat olive oil in a large, heavy skillet over medium-low heat.
2
2.Add chicken to the skillet and sauté until no longer pink, about 3 minutes.
3
3.Add tomatoes, hominy and chili powder and bring to a boil.
4
4.Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes.
5
5.Mix in cilantro and season to taste with salt and pepper.
Recipe sourced from
fandom