low-sodium chicken broth chicken breast monterey jack cheese
vegetarian
(?)
Not vegetarian due to:
low-sodium chicken broth chicken breast
pescatarian
(?)
Not pescatarian due to:
low-sodium chicken broth
paleo
(?)
Not paleo due to:
white bean monterey jack cheese
This recipe has no customizations.
Nutrition to Balance
This recipe has Fiber as 153% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 14.2% of RDA
• Calories: 57.7% of RDA
• Carbs: 41.8% of RDA
• Fat (total lipid): 27.3% of RDA
• Fiber: 153% of RDA
• Fructose: 1.8% of RDA
• Protein: 56.9% of RDA
• Sodium: 51.6% of RDA
• Sugar: 12.5% of RDA
• Vitamin A (IU): 44.2% of RDA
• Vitamin B6: 55.0% of RDA
• Vitamin C: 105% of RDA
• Iron: 0.4% of RDA
• Magnesium: 83.2% of RDA
• Manganese: 35.6% of RDA
• Niacin: 52.7% of RDA
• Potassium: 67.8% of RDA
• Zinc: 28.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
86.3
g
86.297
Calories
866
865.709
Fiber
32.2
g
32.215
Iron
0.075
mg
0.075
Protein
48.0
g
47.976
Sodium
697
mg
697.152
Sugars
3.14
g
3.136
Fat (total lipid)
12.5
g
12.526
N
0
0
white bean|low-sodium chicken broth|grape seed oil|chicken breast|salt|black pepper|white onion|garlic (fresh)|green chili peppers (canned)|water|cumin|monterey jack cheese|parsley (fresh)
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PREPARATION
1.
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
2.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate and shred.
3.
Add onions and garlic to same pan; cook until softened, 5 minutes.
4.
Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
5.
Cook on low for 6 hours, stirring twice.
6.
Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Mix well and spoon into individual bowls.
7.
Sprinkle some shredded monterey jack cheese and some chopped parsley for garnish.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 866
Protein 48.0 g
Carbohydrates 86.3 g
Iron 0.07 mg
Fiber 32.2 g
Calcium 142 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
