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Ingredientes
- 2 tbsp. veg. oil, divided
- 1/4 c. lime juice
- 1 garlic clove, chopped
- 1/2 teaspoon grnd cumin
- 1/2 teaspoon oregano
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 onion, cut into thin wedges
- 1 sweet red pepper, cut into thin strips
- 1 can (7 ounce.) minced green chilies, liquid removed
- 1 c. whole almonds, liquid removed
- Shredded lettuce
- 3 tomatoes, cut into wedges
- 1 avocado, sliced
Direcciones
- Combine 1 Tbsp. oil, lime juice, garlic, cumin and oregano. Toss with chicken; marinate at least 30 min. Meanwhile, in a skillet, heat remaining oil on medium-high. Saute/fry onion 2 min. Drain chicken, reserving marinade. Add in chicken to skillet; stir-fry till it begins to brown. Add in red pepper, chilies and marinade; cook 2 min. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado.
- Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 164 | 52% |
| Total Fat 18.88g | 24% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.2g | |
| Cholesterol 43mg | 14% |
| Sodium 63mg | 3% |
| Potassium 869mg | 25% |
| Total Carbs 16.97g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.59g | 4% |
| Protein 22.8g | 36% |
