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Cuban Chicken Recipe

Looking for an easy cuban chicken recipe? Learn how to make cuban chicken using healthy ingredients.


Submitted by strlght26

Makes 1 serving



Ingredients (Makes 4 servings) 1/4cup fresh orange juice 1/4cup fresh lime juice 2 garlic cloves, minced 1 teaspoon cumin, ground 1/2teaspoon dried oregano, crushed 1/2teaspoon paprika 1/2teaspoon salt 20ounces chicken breasts, boneless, skinless Read more: http://caloriecount.about.com/cuban-mojo-chicken-recipe-r2024#ixzz1Et0gPQJI

Recipe Ingredients for cuban chicken

1 cup Orange Juice
1 cup Lime Juice
2 Garlic
1 Cumin Seed
1 teaspoon Oregano, Ground
1 teaspoon Paprika
1 teaspoon Salt, Table
20 ounces Chicken, Meat Only, Roasted

Recipe Directions for cuban chicken

  1. 1.Combine first 7 ingredients in a zip-top plastic freezer bag or shallow dish; add chicken. Cover or seal, and let stand 20 minutes.

  2. 2.Remove chicken from marinade, reserving marinade. Grill chicken until done.

  3. 3.Pour marinade in saucepan and bring to a boil. Boil 2 minutes, stirring often. Serve chicken with marinade.

  4. 4.(Double marinade if extra sauce is preferred ? for serving with rice or pasta)

  5. Read more: http://caloriecount.about.com/cuban-mojo-chicken-recipe-r2024#ixzz1Et0f41Ts

Categories

Chicken

Nutrition Facts
Serving Size 175.8g
Amount Per Serving
Calories
286
Calories from Fat
96
% Daily Value*
Total Fat
10.7g
16%
Saturated Fat
2.9g
14%
Trans Fat
0.0g
Cholesterol
126mg
42%
Sodium
414mg
17%
Potassium
418mg
12%
Total Carbohydrates
3.9g
1%
Dietary Fiber
0.4g
2%
Sugars
1.6g
Protein
41.4g
Vitamin A 5% Vitamin C 22%
Calcium 4% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B
  Good points
  • Low in sugar
  • Very high in niacin
  • High in selenium
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
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