Directions:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.86 Kcal (854 kJ) | ||
| Calories from fat | 68.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 12% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 814.64mg | 34% | |
| Potassium | 495.79mg | 11% | |
| Total Carbs | 4.72g | 2% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 30.49g | 61% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 114.91 Kcal (481 kJ) | ||
| Calories from fat | 38.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 12% | |
|---|---|---|---|
| Cholesterol | 50.27mg | 30% | |
| Sodium | 459.2mg | 34% | |
| Potassium | 279.47mg | 11% | |
| Total Carbs | 2.66g | 2% | |
| Sugars | 1.19g | 8% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 17.19g | 61% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.5mg | 1% | |
* 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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