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Grilled Chicken Salad

Grilled Chicken Salad
Nutrition Facts
Grilled Chicken Salad
Amount Per Serving
Calories 302 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0.04g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 102mg 34%
Sodium 605mg 25%
Potassium 431mg 12%
Total Carbohydrates 19g 6%
Dietary Fiber 6g 24%
Sugars 13g
Protein 45g 90%
Vitamin A 139%
Vitamin C 51%
Calcium 13%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 2 Minutes
Cook Time 8 Minutes
Passive Time
Servings servings
Category LP+FC
Ingredients
Prep Time 2 Minutes
Cook Time 8 Minutes
Passive Time
Servings servings
Category LP+FC
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Grilled Chicken Salad
Amount Per Serving
Calories 302 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0.04g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 102mg 34%
Sodium 605mg 25%
Potassium 431mg 12%
Total Carbohydrates 19g 6%
Dietary Fiber 6g 24%
Sugars 13g
Protein 45g 90%
Vitamin A 139%
Vitamin C 51%
Calcium 13%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Grill boneless, skinless chicken breast. (Chicken should "spring back" when you press it).
  2. Cut up cooked chicken breast into slices and place on salad mix. Add dressing.
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Chicken Enchilada Zucchini Boats

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Chicken Enchilada Zucchini Boats
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Prep Time 15 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category LP FC
Ingredients
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat the oven to 400. Cut each zucchini lengthwise, then using a spoon to scoop out the flesh, hollow out each zucchini half to create the zucchini boats. Set the boats aside and chop all of the scooped out zucchini flesh into small pieces.
  2. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Saute until the onion has softened and become translucent, about 5 minutes. Add in the chopped zucchini flesh, salt, cumin, oregano, chili powder, 3 Tbsp of the enchilada sauce, the 3 Tbsp of chicken broth and chicken and stir to mix. Taste for seasoning and add salt and pepper if needed.
  3. Spread ,%]% cup of the enchilada sauce in the bottom of a 9 x 13 pan sprayed with non-stick spray. Line up all of the hollowed zucchini halves in the pan, then spoon the filling evenly into each zucchini boat. Pour the remaining enchilada sauce over top of the zucchini, then sprinkle the shredded cheese.
  4. Cover the pan with foil and bake 35-40 minutes until the cheese is melted and the zucchini is tender.
  5. Sprinkle with additional chopped cilantro and optional green onions, if desired.