Directions:
- Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
- For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
- Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
- Time does not include marinade time or time to steam rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1107.8 Kcal (4638 kJ) | ||
| Calories from fat | 145.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 783.18mg | 33% | |
| Potassium | 1598.95mg | 34% | |
| Total Carbs | 179.48g | 60% | |
| Sugars | 31.97g | 128% | |
| Dietary Fiber | 13.1g | 52% | |
| Protein | 65.07g | 130% | |
| Vitamin C | 117.5mg | 196% | |
| Iron | 2.3mg | 13% | |
| Calcium | 97.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 154.55 Kcal (647 kJ) | ||
| Calories from fat | 20.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 25% | |
|---|---|---|---|
| Cholesterol | 19.43mg | 46% | |
| Sodium | 109.26mg | 33% | |
| Potassium | 223.08mg | 34% | |
| Total Carbs | 25.04g | 60% | |
| Sugars | 4.46g | 128% | |
| Dietary Fiber | 1.83g | 52% | |
| Protein | 9.08g | 130% | |
| Vitamin C | 16.4mg | 196% | |
| Iron | 0.3mg | 13% | |
| Calcium | 13.6mg | 10% | |
* 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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