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Mark'n'karen
Mexican chicken dish with broccoli salad and feta
Mexican chicken dish with broccoli salad, beans, feta and lime.
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Ingredients
Directions
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Mix the chicken with the chipotlepeper in adoboose and with 4 hands, turn 4 balls per person the size of a small walnut.
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Heat the oil in the frying pan and fry the balls in 3 min. On medium heat around golden brown.
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In the meantime, remove the stems from the peppers and remove the seed lists with a sharp knife. Cut the flesh into rings.
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Add the chili con carne vegetables, peppers and tomatoes, bring to the boil and cook over low heat for 5 minutes.
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Drain the beans in a colander and rinse with cold water. Add the beans and warm for the last 2 minutes.
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Meanwhile cut the broccoli into florets, peel the stalk and cut into pieces. Boil the broccoli for 4 minutes. Drain and let drain well.
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Grate the green skin of the lime and squeeze out the fruit. Mix the broccoli with ½ tbsp lime juice (for 4 people) and the rack and crumble the feta.
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Spread the bean stew over the plates and serve with the broccoli salad.
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Nutrition
545Calories
Sodium28% DV680mg
Fat38% DV25g
Protein74% DV37g
Carbs12% DV36g
Fiber56% DV14g
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