Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
479
Calories
32g
Protein
30g
Fat
22g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Meat | 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
- For the Red Pepper Sauce:
- 14-15 dried New Mexico chiles (Anaheims, California)
- 2 cloves garlic
- 1 cup chicken stock (any stock would work)
- 1 Tb. ground cumin
- 2 Tb. honey
- 3 Tb. rice vinegar
- 1/2 tsp. salt
- For the Red Pepper Chicken:
- 2 lbs. Chicken Cutlets (thinly sliced breast meat)
- 1 Tb. oil
- 1 Tb. butter
- Salt and Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes