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Ingredientes
- 1 jar Chi Chi's salsa verde - (16 ounce) see * Note
- 1/4 c. extra virgin olive oil
- 2 Tbsp. lime juice
- 3 x garlic cloves
- 1 x boneless skinless chicken breast cut 1 1/2" 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 freshly-grnd black pepper to taste
- 2 lrg ripe bananas
Direcciones
- * Note: Their brand of Salsa Verde. Salsa made from tomatillos, fresh cilantro and fresh onions. Spicy and sweet. Available at grocery stores.
- 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 min 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 123 | 58% |
| Total Fat 13.95g | 17% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 75mg | 3% |
| Potassium 421mg | 12% |
| Total Carbs 19.97g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 8.77g | 6% |
| Protein 4.34g | 7% |
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