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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 365.5
  Total Fat 10.7 g
      Saturated Fat 1.9 g
      Polyunsaturated Fat 1.6 g
      Monounsaturated Fat 5.7 g
  Cholesterol 70.2 mg
  Sodium 728.1 mg
  Potassium 965.0 mg
  Total Carbohydrate 32.7 g
      Dietary Fiber 10.2 g
      Sugars 1.8 g
  Protein 35.7 g
  Vitamin A 17.0 %
  Vitamin B-12 7.2 %
  Vitamin B-6 43.7 %
  Vitamin C 36.2 %
  Vitamin D 0.0 %
  Vitamin E 8.8 %
  Calcium 8.3 %
  Copper 35.8 %
  Folate 39.2 %
  Iron 24.2 %
  Magnesium 29.7 %
  Manganese 32.4 %
  Niacin 73.2 %
  Pantothenic Acid     14.3 %
  Phosphorus     39.6 %
  Riboflavin 13.0 %
  Selenium 31.8 %
  Thiamin 24.7 %
  Zinc 15.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Chicken Escondido

View the full Chicken Escondido Recipe & Instructions
Submitted by: CARPROTH

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Escondido

137 calories of Chicken Breast (cooked), no skin, roasted, (4 ounces)

114 calories of Beans, black, (0.50 cup)

60 calories of Olive Oil, (0.50 tbsp)

36 calories of Salsa, (0.50 cup)

13 calories of Sun Dried Tomatoes, (0.09 cup)

4 calories of Balsamic Vinegar, (0.50 tbsp)

2 calories of Garlic, (0.50 clove)


Nutrition & Calorie Comments  

it sounds good and what is great we can change up the salsa or otheitems to suit ourlikes or dislikes. Like the salsa, could be a different kind or eve homemade raw. YUM. The beans and rice can be omitted for low carb as well. I think it is very versatile and a good base idea. I give it an A. Submitted by:
ERIN1957

(5/30/12)
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My whole family loves this recipe. We roll the chicken up in some low-carb tortillas and top with a little cheese and sour cream. It's so delicious!
Submitted by:
NILOST

(10/27/11)
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LOVED IT! I omitted the olive oil because my tomatoes were packed in oil and I served it over cilantro-lime rice. I used 1 c. cooked white rice, added a pinch of salt, half a lime juiced, and a handful of fresh chopped cilantro. Great flavors! Not too spicy, just right! This is a new fav! Submitted by:
MANKIE87

(8/14/11)
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Used low salt beans and washed them thoroughly to decrase the sodium content. Excellent flavor Submitted by:
JACLOR93

(7/1/11)
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Thinking of trying this - and those who say sodium too high are encouraging to me, as my sodium level too low due to prescriptions I'm on. Thanks. Submitted by:
WWBULBS

(6/29/11)
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Incredible flavors! I didn't want the carbs in rice, so I just put mine in a bowl with a sprinkle of Mexican cheese and a dollop of sour cream on top. My DH broke some Fritos into his. I am glad we used mild salsa verde. I would love to have this at least once a week. Submitted by:
CALIFSHEWOLF

(6/27/11)
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This recipe looks great, however when I save it and select it from the Favorite Recipes for my food tracker, it returns Papa Johns Garlic Sauce nutritional info. Weird. So I've re-entered it and saved it to the database so I can track correct nutritional info. Looks worth the trouble! Submitted by:
VAMANOS

(4/7/11)
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Great recipe! I accidentally put roasted red bell peppers at first, then added the sun dried and it tasted great. I used medium salsa verde which was a little spicy - so next time I'll go mild! I didnt have rice on hand so I used ate with a tortilla and a little low fat sour cream. Submitted by:
DKHOLBROOK

(4/5/11)
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good added cumin and garlic salt Submitted by:
SREGENFUSS

(3/28/11)
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Very, very good! Like was said before, I reduced the olive oil and the vinegar both down to 1 teaspoon. I also used fresh tomatoes since that was all I had on hand and I used my own homemade salsa verde and reduced sodium black beans. I served it over brown basmati rice. Definitely a keeper!!!! Submitted by:
MAGGIEMAY725

(3/24/11)
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This is a great receipe. It always hits the spot when I am craving something spicy and a whole lot of less calories are consumed!!! Submitted by:
GRUMPYSGAL

(3/24/11)
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I made this with alterations: instead of sundried tomatoes, I used one large can of diced tomatoes, undrained; instead of the salsa I used chopped mild green chilies; I also added some chopped fresh parsley, black pepper, and seasoned salt. Very good! Submitted by:
GENEALOGYANGEL

(3/8/11)
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FABULOUS! I used med salsa and surprisingly it wasn't too "hot". The sodium is very high in the salsa, however. Use low sodium black beans to bring the sodium down a tad. Only used 1-1/2 TB of vinegar and 1 TB oil. Served over rice with 2 TB of FF cheddar and 1TB of FF sour cream on top.Very filling Submitted by:
MARTI808

(3/1/11)
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