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Servings: 1
26 g protein
47 g carbs
13 g fat
400 kcal

Instructions

  • Cut the chicken breast into small bite- size pieces. Also peel and cut the sweet potato into small pieces.
  • Heat the oil in a large sauce pan. Add the garlic and cumin and cook for 1 minute.
  • Add the chicken breast, chicken stock, tomato, chili powder and sweet potato and bring to boil.
  • Add the leeks, jalapano and bell peppers and season with salt and pepper. Reduce heat and simmer for 15-20 minutes, or until sweet potatoes are tender.
  • Whisk in the peanut butter, cook until it is melted and stew is creamy. Turn off the heat and let it stand for 5 minutes.
  • Sprinkle cilantro and serve hot.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 400 kcal

Calories from Fat 117


% Daily Values*


Total Fat 13 g

18.57%


Saturated Fat 2.24 g

9.33%



Polyunsaturated Fat 2.86 g



Monounsaturated Fat 5.34 g



Cholesterol 4 mg

1.6%



Sodium 329 mg

14.3%



Potassium 522 mg



Total Carbohydrate 47 g

15.16%


Dietary Fiber 3.67 g

11.47%



Sugars 6.94 g

7.71%



Protein 26 g


Vitamin A 8.22%

Vitamin C 21.25%


Calcium 8.7%

Iron 30.77%


* Nutritional Values are estimated and may vary

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