Directions:
- Preheat oven to 375°.
- Arrange chicken and pork roast on a jelly-roll pan coated with cooking spray. Bake at 375° for 35 minutes or until done. Remove chicken and pork roast from pan; cool. Shred meat with 2 forks.
- Heat oil over medium-high heat in a large Dutch oven coated with cooking spray. Add onion and next 4 ingredients; sauté 8 minutes or until tender. Stir in shredded meat, tomato, and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer, 45 minutes. Stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.72 Kcal (263 kJ) | ||
| Calories from fat | 10.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Cholesterol | 17.26mg | 6% | |
| Sodium | 269.22mg | 11% | |
| Potassium | 249.31mg | 5% | |
| Total Carbs | 5.52g | 2% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 5.9mg | 33% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 52.86 Kcal (221 kJ) | ||
| Calories from fat | 9.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 14.54mg | 6% | |
| Sodium | 226.9mg | 11% | |
| Potassium | 210.12mg | 5% | |
| Total Carbs | 4.65g | 2% | |
| Sugars | 2g | 9% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 5.86g | 14% | |
| Vitamin C | 17.7mg | 35% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 5mg | 33% | |
| Calcium | 20.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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