serve with: Carrot and Celery Sticks
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet, cook chicken over medium-high heat, breaking up with wooden spoon, until no longer pink, about 8 minutes. Transfer to bowl.
Add oil to pan; cook onion, celery, green pepper, chili powder, oregano, salt, pepper and cayenne over medium heat, stirring occasionally, until softened, about 5 minutes.
Add salsa and tomato juice; bring to boil. Return chicken to pan; reduce heat and simmer until no liquid remains, about 5 minutes.
Meanwhile, with fork, pierce potatoes all over; microwave at High until tender, about 9 minutes. Cut in half; top with chicken mixture.
Nutritional facts <b>Per serving:</b> about
- Sodium 716 mg
- Protein 24 g
- Calories 381.0
- Total fat 17 g
- Cholesterol 87 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
%RDI
- Iron 24.0
- Folate 24.0
- Calcium 12.0
- Vitamin A 217.0
- Vitamin C 110.0
