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16Ingredients
60Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. chicken tenders (boneless skinless, or small breasts)
- 2 Tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- kosher salt
- pepper
- 6 poblano peppers
- 2 cups salsa verde (homemade or store bought)
- 1 cup cooked brown rice (or quinoa)
- 1/2 cup fresh cilantro (chopped)
- 2 cups shredded pepper jack
- 1 avocado (diced or sliced)
- 2 ears corns (kernels removed)
- 1 jalapeno (seeded + chopped)
- 1 lime
- 1/3 cup fresh cilantro (chopped)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol125mg42% |
Sodium1570mg65% |
Potassium1130mg32% |
Protein40g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A45% |
Vitamin C40% |
Calcium45% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Monique 6 years ago
This tasted fantastic and was a fun simple challenge. The recipe was uncomplicated and flexible. The filling was wonderful. I would have added more cheese or sharper cheese on top and 1 tsp of cumin to the filling. If you want to stuff the peppers and bake them separately or 2 at a time in a small pan, you certainly can. The avocado salsa was a delightful addition, but if you don't have time, you can totally get by without it.