RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	39.9202
Energy (kCal)	436.0952
Carbohydrates (g)	6.2548
Total fats (g)	28.2556
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0370
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1031
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3142
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0238
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8331
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0578
Proline (g)	0.0109
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1415
Adjusted Protein (g)	0.0000
Cystine (g)	0.0024
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.6018
Copper, Cu (mg)	0.5207
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0861
Total lipid (fat) (g)	28.2556
Vitamin K (phylloquinone) (g)	7.2208
Cholesterol (mg)	99.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	33.8400
Folate, total (g)	41.3958
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	206.9625
Energy (kcal)	436.0952
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0301
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0014
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0456
Sugars, total (g)	2.5169
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0289
Vitamin C, total ascorbic acid (mg)	8.4842
Lutein + zeaxanthin (g)	2.1333
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0655
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0129
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	46.2100
Fatty acids, total saturated 16:0 (g)	2.4010
Carbohydrate, by difference (g)	6.2548
Vitamin D (IU)	0.0000
Fructose (g)	0.7803
Fluoride, F (g)	0.5867
Aspartic acid (g)	0.0657
Tyrosine (g)	0.0078
Potassium, K (mg)	551.7296
Fatty acids, total saturated 12:0 (g)	12.7840
Vitamin A, RAE (g)	59.8025
Serine (g)	0.0165
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0150
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	4.4669
Histidine (g)	0.0078
Isoleucine (g)	0.0078
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.2651
Water (g)	216.9490
Fatty acids, total saturated 8:0 (g)	0.8976
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5.0708
Sodium, Na (mg)	137.3025
Iron, Fe (mg)	2.9023
Energy (kJ)	1823.1673
Ash (g)	2.6136
Caffeine (mg)	0.0000
Glycine (g)	0.0150
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5099
Fatty acids, total polyunsaturated (g)	0.7850
Vitamin E (alpha-tocopherol) (mg)	2.0720
Sucrose (g)	0.6006
Vitamin B-6 (mg)	0.3077
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0544
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0232
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0842
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2663
Folate, food (g)	41.3958
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.2834
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	132.9958
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	22.4435
Vitamin B-12 (g)	1.9833
Calcium, Ca (mg)	248.4175
Fatty acids, total saturated 10:0 (g)	1.0064
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0148
Glutamic acid (g)	0.1477
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	59.5000
Leucine (g)	0.0157
Folate, DFE (g)	41.3958
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.9672
Tryptophan (g)	0.0078
Threonine (g)	0.0115
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0715
Protein (g)	39.9202
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2536
Betaine (mg)	0.0835
Phosphorus, P (mg)	374.5842
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste. | 2. Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight. | 3. Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.). | 4. Serve with tortillas and salsa. | 5. Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced). | 6. Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chipotle chile adobo	7	ounces		176.5167	0.0	39.27	0.9917
garlic clove	4			176.5167	0.0	39.27	0.9917
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
kosher salt	1	teaspoon		176.5167	0.0	39.27	0.9917
chicken	3		cut cut	-	-	-	-
ha avocadoes	3		ripe pitted peeled cut	176.5167	0.0	39.27	0.9917
kosher salt				176.5167	0.0	39.27	0.9917
lime juice	1			3.7812	1.2735	0.0635	0.0106
white onion	1/3	cup	diced	21.3333	4.9813	0.5867	0.0533
cilantro stem	3		stemmed chipped	176.5167	0.0	39.27	0.9917

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

Cooking in progress....

Chipotle Grilled Chicken With Avocado Salsa