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Tex-Mex Pan Thighs With Fresh Fruit Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.4519
Energy (kCal)65.209
Carbohydrates (g)15.5757
Total fats (g)0.9656
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large shallow bowl, mix seasonings together. | 2. Cut the chicken thighs to open up and then cut into large chunks. | 3. Add chicken to the bowl and mix to evenly coat with the spice mixture. | 4. Spray a large non-stick frying pan with cooking spray and heat over medium heat. | 5. Add Chicken and cook, turning occasionally, about 8-10 minutes until cooked through. | 6. Remove chicken to a serving plate and set aside. | 7. Stir into the pan, tomatoes, pineapple cantaloupe, green onion and jalapeno pepper. | 8. Cook 1 minute or just until warm. | 9. Spoon salsa over chicken. | 10. Sprinkle with coriander. | 11. Serve each with a wedge of lime for squeezing over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    salt 1/2 teaspoon - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    chicken thigh 8 boneless - - - -
    cooking spray - - - -
    grape tomato 1/2 cup cut - - - -
    pineapple 1/2 cup diced 41.25 10.824000000000002 0.4455 0.099
    cantaloupe ball 1/2 cup cut - - - -
    green onion 1 sliced - - - -
    jalapeno pepper 1 tablespoon minced 1.6312 0.3656 0.0512 0.0208
    lime 1 cut - - - -
    coriander chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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