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Mexican Chicken Breast

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup rolled oats
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1 tablespoon parsley leaves
minced
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¾ teaspoon chili powder
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¾ teaspoon paprika
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2 each chicken breasts
split, skinned
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3 tablespoons margarine
melted
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2 medium tomatoes
chopped
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½ cup green bell peppers
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¼ cup onions
chopped
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2 tablespoons parsley leaves
minced
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1 small garlic cloves
minced
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1 tablespoon lemon juice
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Ingredients

Amount Measure Ingredient Features
118 ml rolled oats
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15 ml parsley leaves
minced
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3.8 ml chili powder
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3.8 ml paprika
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2 each chicken breasts
split, skinned
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45 ml margarine
melted
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2 medium tomatoes
chopped
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118 ml green bell peppers
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59 ml onions
chopped
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3E+1 ml parsley leaves
minced
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1 small garlic cloves
minced
* Camera
15 ml lemon juice
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Directions

Heat oven to 425 degrees F.

Place oats, parsley and seasonings in blender or food processor; blend about 1 minute, stopping occasionally to stir.

Coat chicken with oat mixture. Place on rack in 15x10 inch jelly roll pan; gently, brush entire surface of chicken with margarine.

Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork.

Meanwhile, combine remaining ingredients; mix well.

Serve with chicken.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 24343% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 155mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 35g
Vitamin A 29% Vitamin C 48%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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