Mexican Spatchcock Chicken With Quinoa Salad Recipe
Recipe By Better Homes and Gardens
.
4.2
13 Rating -
Rate
Non Vegdiet
1hr 15minstotal
30minsPrep
2hr Cook
1hr 15m.total
30m.Prep
2hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Spatchcock Chicken With Quinoa Salad Recipe
- 3/4 pound 1 whole roasting chicken
- 1/4 Dried ancho chile pepper
- 3/4 Dried pasilla chile peppers
- 1/4 teaspoon Finely shredded orange peel
- 0.06 cup Orange juice
- 1/4 tablespoon Red wine vinegar
- 1 Cloves garlic, minced
- 1/4 teaspoon Dried oregano, crushed
- 1/4 teaspoon Salt
- 0.13 teaspoon Ground cumin
- 0.06 teaspoon Ground cinnamon
- 3.63 ounce 1 can chicken broth
- 0.13 cup Dry white wine
- As required Quinoa salad
- 0.38 cup Cooked quinoa
- 1/4 cup Canned black beans, rinsed and drained
- 0.17 cup Chopped fresh mango
- 1/4 Jalapeno chile pepper, seeded and finely chopped
- 1/2 tablespoon Olive oil
- 1/2 tablespoon Lime juice
- 1/4 tablespoon Snipped fresh cilantro
- 1/4 teaspoon Honey
- 0.06 teaspoon Salt
- As required Crumbled queso fresco
Nutrition
value
value
1194
calories per serving
64 g Fat95 g Protein50 g Carbs14 g FiberOther
Current Totals
- Fat64g
- Protein95g
- Carbs50g
- Fiber14g
MacroNutrients
- Carbs50g
- Protein95g
- Fiber14g
Fats
- Fat64g
Vitamins & Minerals
- Calcium293mg
- Iron11mg
- Vitamin A174mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B326mg
- Vitamin B62mg
- Vitamin B9184mcg
- Vitamin B120mcg
- Vitamin C40mg
- Vitamin E5mg
- Copper1mcg
- Magnesium213mg
- Manganese3mg
- Phosphorus953mg
- Selenium90mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens