Acapulco Salad

Source: dLife

Chicken breast seasoned with chili powder and served with a vegetable stir-fry.

Nutrition Facts
Makes 2 servings
Amount Per Serving
Calories	261.8
Total Carbs	12.8g
Dietary Fiber	3.7g
Sugars	7.6g
Total Fat	8.9g
Saturated Fat	1.4g
Unsaturated Fat	7.5g
Potassium	0mg
Protein	31.9g
Sodium	414.8mg
Dietary Exchanges 1 1/4 Fat, 2 1/2 Vegetable, 4 Very Lean Meat
See the Detailed Nutritional Analysis
Powered by ESHA

8 oz boneless skinless chicken breasts
1 tbsp chili powder
0.25 tsp salt
0.25 tsp black pepper
1 tbsp olive oil
1 cup chopped red bell peppers
2 whole jalapeno pepper , seeded and minced
0.5 cup fresh chopped onion
1 large tomato , cut into chunks
0.5 tsp hot pepper sauce

1 Season chicken with 1/2 tbsp chili powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
2 Saute chicken 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon. Keep warm.
3 In a skillet, stir-fry bell pepper and onion until soft.
4 Add jalapeno peppers, tomatoes, remaining 1/2 tbsp of chili powder, and pepper sauce. Cook for an additional 3 to 5 minutes, add chicken, and stir-fry for 2 more minutes. Serve.