Hot Santa Fe Chicken Recipe

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Ingredients:

Serving

2 boneless skinless chicken breast halves, cubed
1 1/8 tsp salt
1/8 tsp pepper
2 tbsp vegetable oil
1/2 cup chopped onion
1 1/2 cups chicken broth
2 cups quick-cooking brown rice
10 oz frozen corn kernels, thawed
1 (15 oz) can pinto beans, rinsed and drained
1/4 cup scallion, chopped
1/4 cup fresh cilantro, chopped
2 jalapeno peppers, seeded and minced
2 tsp chili powder
1/4 cup balsamic vinegar
10 oz corn chips

Directions:

Season chicken breasts with 1/8 teaspoon each salt and pepper. In a 10 inch skillet, heat oil over high heat.
Add chicken and cook, stirring often, until golden brown; about 5 minutes. Remove to a dish.
In the same skillet, cook onion over medium high heat for 2-3 minutes, until just soft.
Add chicken broth and rice to skillet. Heat to boiling over high heat.
Stir and reduce heat to low. Cover and simmer until all liquid is absorbed and rice is cooked; 18-20 minutes.
Stir in corn and pinto beans. Simmer, covered, for 5 minutes. Remove from heat.
Stir in chicken, scallions, cilantro, jalapeno peppers, chili powder, vinegar and remaining salt. Serve immediately with corn chips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	511.41 Kcal (2141 kJ)
Calories from fat	187 Kcal
		% Daily Value*
Total Fat	20.78g	32%
Cholesterol	46.41mg	15%
Sodium	1197mg	50%
Potassium	605.52mg	13%
Total Carbs	58.66g	20%
Sugars	4.9g	20%
Dietary Fiber	5.75g	23%
Protein	23.37g	47%
Vitamin C	11.6mg	19%
Iron	1.4mg	8%
Calcium	104.6mg	10%

Amount Per 100 g
Calories	154.33 Kcal (646 kJ)
Calories from fat	56.43 Kcal
		% Daily Value*
Total Fat	6.27g	32%
Cholesterol	14.01mg	15%
Sodium	361.22mg	50%
Potassium	182.73mg	13%
Total Carbs	17.7g	20%
Sugars	1.48g	20%
Dietary Fiber	1.74g	23%
Protein	7.05g	47%
Vitamin C	3.5mg	19%
Iron	0.4mg	8%
Calcium	31.6mg	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.

Tastes

salty
savory
bitter
sweet

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