Rachael Ray Hot-or-not Grilled Sliced Chicken With Cheesy Polenta And Guacamole Salad Recipe

Keto Friendliness Gauge

Net Carbs are 5% of calories per serving, at 15g per serving. This food is keto-friendly.

How keto-friendly is Rachael Ray Hot-or-not Grilled Sliced Chicken With Cheesy Polenta And Guacamole Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Hot-or-not Grilled Sliced Chicken With Cheesy Polenta And Guacamole Salad Recipe

  • Net Carbs are 5% of calories per serving, at 15g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray Hot-or-not Grilled Sliced Chicken With Cheesy Polenta And Guacamole Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 14 servings   ( 187 g )
Amount Per Serving
Calories: 287
Total Fat: 17g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 53mg
Sodium: 434mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugar: 3g
Protein: 16g
Calcium: 105mg Iron: 1mg
Potassium: 385mg Vitamin A: 97mcg
Vitamin C: 23mg Vitamin D: 1mcg

Ingredients

  • 2 poblano chili peppers
  • Extra virgin olive oil (EVOO), for drizzling
  • 4 skinless, boneless chicken breasts
  • Salt and pepper
  • 4 tablespoons butter, divided
  • A handful of cilantro or flat leaf parsley, finely chopped, divided
  • 2 sprigs rosemary, finely chopped
  • 2 teaspoons chipotle chili powder (hot) or sweet smoked paprika (not)
  • About 1/2 teaspoon dried oregano
  • 1 cup fresh or frozen corn kernels
  • 1 cup milk
  • 2 cups chicken stock
  • 1 cup quick-cooking polenta
  • 1 cup shredded sharp cheddar cheese
  • 1 ripe avocado, sliced
  • 2 vine-ripe tomatoes, sliced into wedges
  • 1/2 small red onion, very thinly sliced
  • Juice of 1 large lemon

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)