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Ingredientes
- 16 ounce Chi Chi Salsa Verde
- 1/4 c. extra virgin olive oil
- 2 Tbsp. lime juice
- 3 clv garlic
- 1 x boneless skinless chicken breasts cut into 1 1/2 inch strips
- 2 c. finely shredded cabbage
- 1 1/2 c. finely juilienned jicama
- 1 c. shredded carrot
- 1/3 c. coarsely minced fresh Cilantro
- 1 dsh salt to taste
- 1 dsh pepper to taste
- 2 lrg ripe bananas
Direcciones
- In blender container or possibly food processor combine salsa verde, oil, lime and garlic. Process till smooth.Remove 2/3 c. of this mix and set aside.
- Chill. Place chicken in recloseable plastic food storage bag; pour the remaining salsa mix over the chicken. Seal bag and turn over several times to coat pcs thoroughly. Chill, turning bag occasionally for at least four hrs or possibly over night. In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 c. salsa verde mix. Add in salt and pepper to taste; set aside.
- Thread chicken pcs onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins. before using) Cook over medium warm coals, grill kabobs five min on each side or possibly till no longer pink in the center.
- Slice bananas lengthwise, grill two min on each side. Serve chicken and bananas on top of cabbage mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 543g | |
| Calories 778 | |
| Calories from Fat 491 | 63% |
| Total Fat 55.62g | 70% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 291mg | 12% |
| Potassium 1388mg | 40% |
| Total Carbs 62.54g | 17% |
| Dietary Fiber 11.0g | 37% |
| Sugars 30.9g | 21% |
| Protein 15.78g | 25% |
