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Picture of Cayenne-Rubbed Chicken With Avocado Salsa
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1575 kcal 79 %
  • Fat 78 g 119 %
  • Saturated 13 g 63 %
  • Carbs 33 g 11 %
  • Fiber 16 g 66 %
  • Protein 184 g 369 %
  • Cholesterol 579 mg 193 %
  • Sodium 2713 mg 113 %
  • Calcium 111 mg 11 %
  • Magnesium 301 mg 72 %
  • Potassium 3879 mg 83 %
  • Iron 5 mg 27 %
  • Zinc 7 mg 63 %
  • Phosphorus 1838 mg 263 %
  • Vitamin A 96 µg 11 %
  • Vitamin C 38 mg 42 %
  • Thiamin (B1) 1 mg 79 %
  • Riboflavin (B2) 2 mg 132 %
  • Niacin (B3) 80 mg 500 %
  • Vitamin B6 7 mg 548 %
  • Folate equivalent (total) 259 µg 65 %
  • Vitamin B12 2 µg 69 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 13 mg 85 %
  • Vitamin K 65 µg 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Avocado Salad recipes

Ingredients

  • Coarse salt and ground pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 2 tablespoons olive oil
  • 1 medium red onion, finely diced
  • 2 tablespoons fresh lime juice
  • 1 Hass avocado, pitted and cut into chunks

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