Cuban Chicken

1. Place chicken breasts in a gallon sized zip bag or a large bowl with lid.

2. In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for several hours or overnight.

3. Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink, and nicely browned outside.

4. Garnish with lime wedges; serve with yellow rice and black beans.

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Nutrient	Quantity
Total fats	86.1069 g
Protein	73.5033 g
Carbohydrates	6.1002 g
Energy	1098.2247 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6983 g
Water	251.222 g
Aspartic acid	6.5402 g
Calcium, Ca	83.2026 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.001 g
Lutein + zeaxanthin	28.4913 g
Fiber, total dietary	1.2487 g
Fatty acids, total saturated 22:0	0.071 g
Carotene, beta	26.1053 g
Niacin	34.2414 mg
Vitamin A, RAE	83.8407 g
Arginine	4.6237 g
Riboflavin	0.3353 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0068 g
Fatty acids, total saturated 20:1	0.5126 g
Glutamic acid	10.9055 g
Sodium, Na	1100.9839 mg
Fatty acids, total saturated 16:1 undifferentiated	2.3832 g
Total lipid (fat)	86.1069 g
Manganese, Mn	0.3938 mg
Fructose	0.0687 g
Proline	3.4049 g
Fatty acids, total saturated 16:0	12.7773 g
Sucrose	0.1534 g
Choline, total	235.5444 mg
Sugars, total	0.4065 g
Serine	2.5694 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	2.91 g
Fatty acids, total saturated 20:4 undifferentiated	0.1701 g
Vitamin B-6	1.9271 mg
Selenium, Se	57.8346 g
Ash	6.2846 g
Vitamin D	54.4311 IU
Fatty acids, total saturated 18:1 undifferentiated	49.5807 g
Pantothenic acid	2.8305 mg
Phenylalanine	2.8622 g
Copper, Cu	0.1902 mg
Betaine	35.144 mg
Thiamin	0.2563 mg
Retinol	81.6467 g
Methionine	1.9374 g
Iron, Fe	5.0831 mg
Carbohydrate, by difference	6.1002 g
Phosphorus, P	650.6754 mg
Folate, total	21.2466 g
Tocopherol, gamma	0.8965 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.034 g
Alanine	4.1134 g
Cholesterol	217.7246 mg
Valine	3.5606 g
Fatty acids, total saturated 18:2 undifferentiated	11.308 g
Glycine	4.2555 g
Carotene, alpha	0.2 g
Glucose (dextrose)	0.136 g
Fatty acids, total saturated 14:0	0.2734 g
Zinc, Zn	3.1332 mg
Isoleucine	3.6914 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0369 g
Fatty acids, total polyunsaturated	12.4838 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	5.347 g
Tocotrienol, alpha	0.0013 mg
Vitamin A, IU	326.1083 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	21.2466 g
Tryptophan	0.8298 g
Vitamin C, total ascorbic acid	0.4872 mg
Phytosterols	123.67 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.012 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	2.3901 g
Vitamin B-12	1.1567 g
Vitamin K (phylloquinone)	38.8703 g
Fatty acids, total saturated	16.5779 g
Histidine	2.1681 g
Fatty acids, total monounsaturated	52.7161 g
Threonine	3.021 g
Folate, food	21.2466 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	1.3608 g
Cryptoxanthin, beta	0.07 g
Vitamin E (alpha-tocopherol)	8.9519 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.068 g
Fatty acids, total trans	0.3572 g
Magnesium, Mg	111.1885 mg
Lysine	5.9714 g
Potassium, K	929.0575 mg
Fatty acids, total polyunsaturated 24:1 c	0.0004 g
Cystine	0.964 g
Fluoride, F	0.0367 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic powder	1.5 1/2	15.3915	3.3819	0.0339
Olive oil	0.25 cup	477.36	0	54
Chicken breast	0.75	585.1349	0	31.468
Onion	1 teaspoon	1.3333	0.3113	0.0033
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Oregano	1 teaspoon	2.65	0.6892	0.0428
cumin	1 teaspoon	7.875	0.929	0.4677
red pepper flake	1 pinch	0	0	0
lime	3 limes	0	0	0
lime wedge	0	0	0	0