Hibachi Chicken

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It’s amazing served with rice and yum yum sauce!

You may also like Awesome Chicken Katsu, Sticky Asian Glazed Chicken, or these Asian Turkey Lettuce Wraps.

Hibachi Chicken

Natasha here from Salt & Lavender! I have a weakness for sauces, and the combination of the soy sauce & butter sauce on the chicken and the yum yum sauce it’s served with is heavenly. This easy Japanese chicken recipe comes together quickly, and it’s something a little different that you can try for dinner without having to put in too much time/effort!

The key to this recipe is to not overcook the chicken. I highly recommend getting an instant read meat thermometer to ensure the chicken is just done (165F is the safe internal temperature). If the chicken breasts you buy are particularly large, you may want to cook the chicken in two batches so the pan isn’t over-crowded. The chicken should brown (it needs a little space) vs. steam (when it’s all clustered together).

What is Hibachi Chicken?

“Hibachi” refers to the cooking method – it’s a type of grill that’s found in Japanese restaurants (a metal cooking plate where food is cooked over a very high heat). It’s similar to teppanyaki. For the at-home version of this recipe, we simply use a hot skillet. Hibachi chicken is quickly seared and then finished in the butter and soy sauce.

What is Yum Yum Sauce?

Yum yum sauce is found at Japanese steakhouses and commonly served with Hibachi Chicken. It’s quick and easy to make at home with simple ingredients. You can use Japanese mayo or regular mayo if that’s what you’ve got on hand.

Ingredients for Hibachi Chicken:

• Chicken breasts: cut them up small so they cook quickly. You can use chicken thighs if you prefer, just be sure they’re cooked to 165F.
• Sesame oil: for searing the chicken, adding flavor, and ensuring the butter doesn’t burn. Be sure to not use toasted sesame oil. You can swap with olive oil if needed.
• Butter: one of the main flavor components of the sauce.
• Garlic: for extra flavor.
• Soy sauce: rich savory flavor (use low sodium or else the sauce may be too salty).
• Lemon juice: adds adds a bit of brightness/acidity to finish the chicken with.

How to Make Hibachi Chicken Recipe:

1. Make the Yum Yum Sauce: Add the sauce ingredients to a bowl and stir until combined. Set aside until needed. You can make the sauce up to a few days ahead if needed (store in the fridge).

2. Prep the Chicken: Cut up the chicken and season it with salt & pepper.

3. Sear the Chicken: Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it’s just cooked through. Don’t overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).

4. Finish the Chicken: Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.

5. Garnish and Serve: Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions. You could also serve it with a side salad like this Asian Kale Ginger Peanut Salad.

More Asian-Inspired Recipes You’ll Love:

• Korean Ground Beef and Rice Bowls
• Pineapple Chicken
• Grilled Flank Steak with Asian-Inspired Marinade
• Asian Glazed Salmon

Print

Hibachi Chicken

Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It's amazing served with rice and yum yum sauce!

Course Main Course

Cuisine Japanese

Keyword hibachi chicken, Hibachi Chicken Recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 Servings

Calories 612kcal

Author Natasha Bull

Ingredients

• 3 chicken breasts (cut into 1" pieces)
• 2 tablespoons sesame oil or olive oil
• 2 tablespoons butter (divided)
• 2 cloves garlic (minced)
• 3 tablespoons low-sodium soy sauce
• Lemon juice (to taste)
• Cooked rice (for serving)
• Chopped scallions (optional, for garnish)

Yum Yum Sauce:

• 3/4 cup mayo (use Japanese mayo if possible)
• 1 heaping tablespoon ketchup
• 1 teaspoon granulated sugar
• 1 teaspoon smoked or regular paprika
• 2 teaspoons rice vinegar
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt & pepper (to taste)

Instructions

• Add the yum yum sauce ingredients to a bowl and stir until well combined. Set aside.
• Cut up the chicken and season it with salt & pepper.
• Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it's just cooked through. Don't overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).
• Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.
• Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions.

Notes

• Feel free to taste the yum yum sauce and adjust ingredient quantities to your liking. If you want to add some heat, add in a dash of hot sauce.
• If you want to drizzle the yum yum sauce over the dish like I did, you may need to thin it out with a little water. You could serve it in a little bowl for dipping if you prefer.
• Make your usual amount of rice for 4 people (I suggest making 1 cup uncooked rice, up to 1.5 cups uncooked rice for hungry people).

Nutrition

Calories: 612kcal | Carbohydrates: 5g | Protein: 37g | Fat: 49g | Saturated Fat: 10g | Cholesterol: 141mg | Sodium: 948mg | Potassium: 681mg | Fiber: 1g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/3id1GCE
https://ift.tt/3fGcS9k

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!

Try Baked Macaroni and Cheese for a pan-sized version of this crowd pleasing meal.  It bakes up just as quick and easy as the cups, delivers the same amazing flavors, and is great indulgent and comforting meal.

Mac and Cheese Cups

Mac and Cheese Cups are great for entertaining friends and family or for a fun lunch at home.  They are the ultimate comfort food and are packed with all the great flavors that make mac and cheese a family favorite.  The soft pasta on the inside is coated in creamy cheese, while the outside has the perfect crispy topping.  These are so addictive and even picky eaters will love them!  It’s like getting the corner piece every time!

Mac and Cheese cups are not only quick and easy to serve fresh, but they are also very simple to make ahead and transport to an event.  These are stress free and simple for guests to pick up and enjoy!  They are always a huge hit and are the first tray to be empty from any gathering because they are so kid friendly and popular.  Everyone will go crazy over these delicious mac and cheese cups!

Ingredients in Macaroni and Cheese Cups:

Pantry staple ingredients come together easily to make this effortless side dish.  The mixture of cheddar and mozzarella cheese melts together perfectly and fills each bite with irresistible flavor and texture.  Just one will not be enough!

• Elbow macaroni: Uncooked elbow macaroni is perfect for these cups.
• Butter: Use either salted or unsalted. Just adjust the additional salt accordingly.
• Egg: Beaten egg holds each cup together.
• Shredded sharp Cheddar cheese: Half goes into the pasta mixture and half is sprinkled on top of each cup.
• Shredded mozzarella cheese: Soft, moist cheese that is creamy with milky flavor.
• Milk: Makes the cheese sauce creamy.
• Seasoned dry bread crumbs: Adds crunch as it bakes with the oil.
• Olive oil: Moistens the bread crumbs and gives the topping a light, crispy texture.
• Salt: To taste!

How to Make Baked Macaroni Cups:

This Mac and Cheese Cups recipe is just as easy as the homemade baked mac and cheese we have all made for years.  Simply add the pasta mixture to a greased muffin tin, sprinkle with cheese and the most amazing bread crumb topping, then let it bake to perfection.

1. Prep: Preheat the oven to 350 degrees. Then, grease a muffin tin with nonstick cooking spray.  Next, bring a large pot of water to a boil.
2. Cook Pasta: Now, add the macaroni to the boiling water, and cook for 8 minutes until al dente. Drain and return to the pan.
3. Mix together past and sauce: Stir in the butter and egg until the pasta is evenly coated. Before mixing, reserve 1/2 cup sharp cheddar cheese.  Then stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta. Carefully spoon even amounts into the muffin tin. Sprinkle the reserved cheese on top.
4. Prepare topping: In a small bowl combine the bread crumbs, olive oil, and salt, then sprinkle the mixture on top.
5. Bake: Place in preheated oven for 30 minutes or until it is golden brown. Lastly, remove from oven and let cool for 5 minutes.

Variations of Muffin Cups:

The best part about these mac and cheese cups is how versatile they are. Try this Ranch Bacon Mac and Cheese Cups for another favorite variation. These cheese cups are easy to adapt which creates unique treats that are custom to your family!

• Mix ins: Add healthy veggies like broccoli or even some proteins like chicken, crumbled bacon, or ham to make these a tiny version of a complete meal.
• Mini Muffins: Use a mini muffin pan to make bite size gems that are both savory and impressive.  Serve them as an appetizer or snack.
• Easy removal:  Use cupcake liners for an even easier removal option.  For best results, let them cool for about 10 minutes before removing them from the muffin tin.

Storing Cheese Cups:

Macaroni and cheese cups are great to make ahead because they are so quick easy to reheat for a quick side or a warm lunch.  If you plan to use them within a week, wrap tightly and refrigerate for up to 5 days.  Or freeze to use again within 2 months.  When you are ready to use them, simply microwave and use immediately, or thaw in the refrigerator and use within 3 days.

More Macaroni and Cheese Recipes:

• Ranch Bacon Mac and Cheese Cups
• Slow Cooker Macaroni and Cheese
• Chicken Caprese Macaroni and Cheese
• Jalapeno Popper Macaroni and Cheese
• Cheesy Chicken Bacon and Broccoli Ranch Pasta

Print

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!

Course Appetizer, Dinner, Main Course, Side Dish, Snack

Cuisine American

Keyword mac and cheese cups, macaroni and cheese, macaroni and cheese cups

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 15 Mac and Cheese Cups

Calories 105kcal

Author Alyssa Rivers

Ingredients

• 2 cups uncooked elbow macaroni
• 1 tablespoon butter
• 1 egg beaten
• 1 1/2 cups shredded sharp Cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 cup milk
• 1/2 cup seasoned dry bread crumbs
• 2 teaspoons olive oil
• 1/2 teaspoon salt

Instructions

• Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
• Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
• In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
• Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

Notes

Updated on August 6, 2020

Originally Posted on August 11, 2012

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/3if84JD
https://ift.tt/2C9dZRk

Perfect Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It’s the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!

If your garden is overflowing with fresh zucchini try some of my other quick and easy zucchini recipes too.  Bake Chocolate Zucchini Bread or Chocolate Chip Zucchini Muffins for more chocolate zucchini treats your family will love!

Perfect Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini bread recipe is so delicious it is impossible to stop eating.  It can be enjoyed any time of the day and is tempting to keep going back to again and again!  It is moist and sweet enough to be a dessert, but its packed with healthy zucchini and hearty ingredients that make it a filling bread.  In fact, it’s a great way to sneak in vegetables because this light and tasty treat is bursting with semi-sweet chocolate flavor in every bite.  This bread is just what the name says, perfect!

Versatile would be an understatement with this quick and easy to make zucchini bread, because it can be whipped together and ready for the oven in almost no time, it’s easy to double, and saves well for months of enjoyment!  Either serve it fresh from the oven or store it for on-the-go zucchini filled breakfasts even after summer ends.  This is a must try, super adaptable recipe your family will love!

Chocolate Chip Zucchini Bread Ingredients:

This quick bread recipe is made up of basic and familiar ingredients.  They come together so easily to make the BEST homemade zucchini bread.

• All-purpose flour: Thickens the bread.
• Cinnamon: Adds the perfect warm spice.
• Salt: To taste, but just a pinch should be plenty.
• Baking Soda: Causes the bread to rise.
• Canola Oil: Keeps the bread moist as it bakes.
• Sugar: Adds sweetness!
• Brown Sugar: Rich molasses sugar adds both moistness and sweetness.
• Eggs:  Binding agent that holds the bread together.
• Vanilla: Brings out all the flavors and adds its own rich taste.
• Sour Cream: Combine with the egg mixture to make the moistest bread.
• Zucchini: Grated and strained and dried as much as possible.
• Semi-Sweet Chocolate Chips: Just the right chocolate flavor that’s not too sweet.

How to Make Quick Bread:

Simple and easy to make chocolate chip zucchini bread can be whipped together easily.  A stress-free breakfast, snack, or dinner is ready after a few minutes of prep and an hour of baking.  The hardest part is waiting for it to cook because this bread smells absolutely AMAZING as it bakes!

1. Prep: First, preheat your oven to 350 degrees. Then, butter and flour a large 9″ bread pan and set aside.
2. Whisk dry ingredients: Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
3. Beat sugars, oil, and eggs: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
4. Combine ingredients: Next, fold in the grated zucchini and chocolate chips.  Then, add the remaining dry flour ingredients. Finally, stir to combine and pour into prepared 9″ bread pan.
5. Bake: Place in preheated oven for 50-60 minutes. After 45 minutes mine was done. However, oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
6. Serve: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Tips for Easy Zucchini Bread:

A made-from-scratch loaf of moist bread is easier than you think! If you are wondering how to make it happen, here are some tips to remember as you are working on this recipe that will give you the best results every time!

• Peel: Grate your zucchini with or without the peel, either way works great. Finely shred the zucchini for best results.
• Shortcut: Use a food processor for quicker prep time instead of using a grater.  It will be done with just a few pulses!
• Remove excess moisture: Zucchini is usually very moist. Dry it as much as possible before mixing it in with your other ingredients. To do this simply blot between paper towels.
• Don’t over-mix: Over-mixing will cause a the texture of your bread to be too dense instead of a light and soft texture.
• Storing: Store in an airtight container at room temperature for 1-2 days. To enjoy these for longer place them in the fridge for up to a week or the freezer for 3 months.
• Re-heating: Thaw for 3-4 hours and room temperature, or if you’re in a rush, microwave for 20 seconds.

Variations of Chocolate Chip Zucchini Bread:

Chocolate Chip Zucchini Bread can be enjoyed fresh from the oven or stored and heated in just seconds for a delicious on-the-go breakfast.  Versatile and easy to customize, this recipe makes the best zucchini bread and it will be a new favorite instantly!

• Frosting or Glaze: Drizzle a sweet frosting or glaze to the top of your bread to make an out of this world treat that is a great healthier dessert.
• Swirl: A smooth layer of cream cheese throughout the bread will make layers of soft and creamy flavor. To create the swirl, you will simply layer half the batter, then the cream cheese mixture and the other half of the batter.  The mixture comes together quickly by combining 8 ounces of cream cheese with an egg, ¼ cup sugar, and ¼ cup flour. Also try this Swirled Banana Cream Cheese Bread for incredible flavor.
• Fruit: To make your bread even more moist add in up to a cup of mashed bananas for more depth of flavor and incredibly soft texture. Or try adding strawberries for an amazing chocolate and strawberry combination.
• Crunch: Add peanuts, walnuts or pecans for a bit of crunch and nutty flavor.
• Presentation: Bake in a loaf pan to slice or in a muffin tray to create hit muffins that are easy to store and enjoy one at a time.
• Spice: To transition this bread between seasons add a pinch of Homemade Pumpkin Spice for a warm fall/winter flavor or a squeeze of lemon juice for a brighter flavor.
• Serve: Spread Homemade Plant Butter, whipped cream, or nutella all over this warm freshly made bread for flavor you won’t be able to live without.

More Yummy Zucchini Recipes:

• Chocolate Swirl Zucchini Bread
• Pistachio Zucchini Bread
• Blueberry Zucchini Bread with Lemon Glaze
• Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting
• Zucchini Pizza

Print

Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It's the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!

Course Appetizer, Bread, Side Dish, Snack

Cuisine American

Keyword chocolate chip zucchini bread, zucchini bread

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12 Slices

Calories 215kcal

Author Alyssa Rivers

Ingredients

• 1 Cup All Purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/4 Cup canola oil
• 1/2 Cup sugar
• 1/4 Cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/4 Cup sour cream
• 1 and 1/2 Cups zucchini grated and strained
• 3/4 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
• In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
• Fold in the grated zucchini and chocolate chips. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
• Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 134mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 75IU | Calcium: 23mg | Iron: 1mg

from The Recipe Critic https://ift.tt/2XA17ej
https://ift.tt/31pdQ4L

Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

If you love make ahead breakfast recipes, try our freezer friendly potato veggie frittata, chocolate chip zucchini muffins, easy granola bars and breakfast burritos.

Easy Baked Egg Muffins

Whether you have a big family to feed or its just the two of you, these egg muffins can forever come to your rescue. They are a great make-ahead breakfast that can be prepped quickly. You can make these ahead with lots of different variations, so a repeat breakfast during the week doesn’t feel boring or freeze them for later! They are so fun to eat because you can just grab and go. And nutritious, healthy and super tasty. It doesn’t get better than this!

These muffins are absolutely delicious! And they can really feed a hungry crowd! Plus everyone can pick their favourite toppings and make their own favourite egg muffins. Which for me is a win-win!

Toppings:

Start with prepping all your ingredients. This is probably the most time consuming part of the recipe, but if you buy pre-cut veggies at the supermarket, this becomes easy peasy. Or better still, get the family together to help you. These are just some ideas. Feel free to go wild and pick what you like!

Here are a bunch of add-ins to choose from:

• Tomatoes
• Mushrooms
• Jalapenos
• Bell Peppers
• Spinach
• Bacon
• Ham
• Zucchini
• Basil
• Cheeses Like Cheddar, Feta Or Goats Cheese

Make the egg mixture next. I like to whisk together eggs, cream, finely chopped onions, salt and pepper. This forms the base and goes with anything you decide to add in your egg muffins.

Assemble:

1. Assembling these is really easy. Take a 6 hole or 12 hole muffin tray and spray it generously with oil or butter, add your toppings and fill it up with the egg mixture.
2. Bake for 20-25 minutes and this is ready!
3. You can choose to line the tray with paper liners, but if you spray the tin generously, the muffins just come out easily.
4. In the pictures, you’ll see that I’ve used mushrooms, spinach and cherry tomatoes and bell peppers for three different combinations. And feta of course!

Storing Eggs Muffins:

• Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
• Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through.

More Favorite Breakfast Recipes:

• Oven Baked Denver Omelet
• Sausage and Egg Frittata Recipe
• The Best Breakfast Casserole 
• Secret Ingredients French Toast
• Best Ever German Oven Pancake

Print

Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

Course Breakfast

Cuisine American

Keyword easy egg muffins, egg muffins, egg muffins recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 people

Calories 251kcal

Author Richa Gupta

Ingredients

• 12 Eggs
• 4 tablespoons Cream
• 1 Onion finely chopped
• 1 1/4 teaspoon Salt
• 1 teaspoon ground Black Pepper
• 1/2 cup sliced Mushrooms
• 1/2 cup Bell Pepper diced
• 1/2 cup Cherry Tomatoes
• 1/2 cup Spinach chopped
• 1/2 cup crumbled Feta
• 2 tablespoons Oil for brushing or spraying

Instructions

• Preheat oven to 350 degrees
• Whisk together eggs, cream, onions, salt and pepper in a pourable jar
• Generously spray or brush a 12 hole standard sized muffin tin with oil or butter
• Divide the toppings between the muffin holes. You can choose to divide them whichever way you like. Divide the egg mixture equally in the muffin tin
• Bake for 20-25 minutes till a toothpick inserted in the center comes clean. Serve immediately or freeze!

Notes

• Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
• Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through

Nutrition

Calories: 251kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 352mg | Sodium: 758mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg

 

from The Recipe Critic https://ift.tt/2PsaQ20
https://ift.tt/39VhDe3