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Ingredientes
- 2 lb Boneless chicken breasts
- 1 x Green pepper cut into 1/4 inch strips Marinade
- 2 x Or possibly 3 cloves garlic, chopped
- 1/3 c. Worcestershire sauce
- 1 tsp Liquid smoke
- 1/4 tsp Black pepper.
- 1/4 tsp Thyme
- 3 Tbsp. Lime juice Minced fresh cilantro Lowfat sour cream Guacamole
- 1 x Yellow onion separated into rings
- 1 tsp Cumin
- 1/4 c. Soy sauce
- 2 tsp Vegetable oil
- 1/4 tsp Oregano
- 1/4 tsp Cayenne
- 1 shot Tequila Shredded cheddar & jack cheese Salsa
Direcciones
- Place chicken breasts in a non-metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Chill 8 hrs or possibly overnight.
- Remove the meat & onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile saute/fry onion and peppers in butter and salsa. When the chicken breasts are done slice into thin strips and add in to the skillet with sauteed vegetables. Heat flour tortillas quickly on the grill. Watching and turning them often. Serve mix warm on the hot flour tortillas with lowfat sour cream, grated cheddar and jack cheese, fresh cilantro, salsa, and guacamole.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1190g | |
| Calories 1625 | |
| Calories from Fat 693 | 43% |
| Total Fat 77.09g | 96% |
| Saturated Fat 20.15g | 81% |
| Trans Fat 1.1g | |
| Cholesterol 464mg | 155% |
| Sodium 4963mg | 207% |
| Potassium 2923mg | 84% |
| Total Carbs 44.29g | 12% |
| Dietary Fiber 4.9g | 16% |
| Sugars 17.76g | 12% |
| Protein 158.39g | 253% |
