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Roasted Chicken & Potatoes Monterey

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.6231
Energy (kCal)1406.1738
Carbohydrates (g)130.2122
Total fats (g)74.8361
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow pan. Bake in preheated 425°F oven 10 minutes. | 2. Remove potatoes from oven; arrange in single layer around edges of pan. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake at 425°F 20 minutes or until chicken is no longer pink in center and potatoes are browned and tender. | 3. Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken and potatoes; bake 2 minutes or until cheese is melted. Serve with lime wedges, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 1 1/2 lb cut 476.2726 108.1819 12.8594 0.9525
    butter 2 tablespoons melted divided 171.0 7.857 5.343 14.4
    chicken breast half 4 boneless skinless boneless - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    mexican cheese 1 1/2 1/2 shredded blend 738.54 9.1674 42.4512 59.3604
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    salsa 3 tablespoons 15.66 3.5856 0.8208 0.0918
    lime wedge - - - -

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



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