Chicken with Chunky Pepper Sauce

Gluten Free
Very Healthy
Health score
85%
Chicken with Chunky Pepper Sauce
45 min.
4
537kcal

Suggestions


Are you ready to elevate your lunch or dinner experience with a dish that is not only delicious but also incredibly healthy? Introducing Chicken with Chunky Pepper Sauce, a vibrant and flavorful meal that is sure to impress your family and friends. With a health score of 85, this gluten-free recipe is packed with nutrients and bursting with taste, making it a perfect choice for those who prioritize their well-being without sacrificing flavor.

This dish features tender, skinless chicken breast halves that are pounded to perfection and seared to a golden brown, creating a delightful texture. The star of the show is the chunky pepper sauce, made from a medley of thawed pepper stir-fry and zesty chipotle chiles in adobo sauce, which adds a smoky kick that will tantalize your taste buds. Finished with a drizzle of fresh lime juice and a dollop of reduced-fat sour cream, each bite is a harmonious blend of flavors that will leave you craving more.

Ready in just 45 minutes and serving four, this recipe is ideal for busy weeknights or weekend gatherings. With a caloric breakdown that balances protein, fat, and carbohydrates, you can indulge guilt-free. So, gather your ingredients and get ready to impress with this mouthwatering Chicken with Chunky Pepper Sauce that is as nutritious as it is delicious!

Ingredients

  • teaspoons chipotles in adobo canned drained chopped
  • 0.3 cup cilantro leaves fresh chopped
  • medium lime quartered
  • tablespoon juice of lime fresh
  • 0.3 cup cream sour reduced-fat
  • tablespoon olive oil 
  • 16 ounce pepper frozen thawed
  • 0.5 teaspoon salt 
  • 24 ounce chicken breast halves boneless skinless

Equipment

  • food processor
  • frying pan
  • blender
  • plastic wrap
  • rolling pin
  • meat tenderizer

Directions

  1. Place thawed pepper stir-fry and the chipotle chiles in a blender or food processor, and pulse 10 times or until coarsely chopped.
  2. Heat a large nonstick skillet over medium-high heat.
  3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Coat pan with cooking spray.
  4. Add chicken to pan; cook 5 minutes or until browned. Turn chicken; add pepper mixture. Reduce heat, and simmer 5 minutes or until chicken is done.
  5. Remove chicken from pan; keep warm.
  6. Add lime juice, oil, and salt; cook 5 minutes, stirring constantly.
  7. Spoon 1/4 cup pepper sauce onto each of 4 plates; top each serving with one chicken breast half.
  8. Sprinkle each with 1 tablespoon cilantro, and top with 1 tablespoon reduced-fat sour cream.
  9. Serve with lime quarters.

Nutrition Facts

Calories537kcal
Protein31.48%
Fat19.21%
Carbs49.31%

Properties

Glycemic Index
24
Glycemic Load
14.44
Inflammation Score
-9
Nutrition Score
47.44478253178%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
7.54mg
Naringenin
0.58mg
Quercetin
0.62mg

Nutrients percent of daily need

Calories:536.89kcal
26.84%
Fat:13.17g
20.26%
Saturated Fat:3.98g
24.87%
Carbohydrates:76.07g
25.36%
Net Carbohydrates:46.61g
16.95%
Sugar:1.28g
1.42%
Cholesterol:113.89mg
37.96%
Sodium:523.57mg
22.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.55g
97.1%
Manganese:14.49mg
724.71%
Vitamin K:191.37µg
182.26%
Fiber:29.45g
117.81%
Vitamin B3:19.1mg
95.49%
Selenium:60.51µg
86.45%
Vitamin B6:1.62mg
80.85%
Copper:1.57mg
78.54%
Iron:11.85mg
65.86%
Potassium:2193.67mg
62.68%
Magnesium:241.15mg
60.29%
Phosphorus:550.6mg
55.06%
Calcium:538.06mg
53.81%
Vitamin B5:4.06mg
40.57%
Vitamin B2:0.4mg
23.35%
Vitamin B1:0.24mg
16.25%
Zinc:2.44mg
16.23%
Vitamin A:796.32IU
15.93%
Vitamin E:2.12mg
14.13%
Vitamin C:8.44mg
10.23%
Folate:30µg
7.5%
Vitamin B12:0.4µg
6.68%
Vitamin D:0.2µg
1.33%
Source:My Recipes