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Ingredientes
- Marinade
- 1 bot Jamaican Pickapeppa Sauce
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 2 Tbsp. Lemon-pepper seasoning, (a mix of lemon juice, black pepper, and citrus zest made by McCormick or possibly Lawry's)
- 2 Tbsp. Orange juice
- 2 Tbsp. Key lime juice
- 1 x Red pepper, large diced
- 1 x Yellow pepper, large diced
- 1 x Green pepper, large diced
- 1 lrg Vidalia onion, cut into eights Bacon fat
- 1 can Stewed Mexican tomatoes, (stewed tomatoes seasoned with pimientos) (18-oz)
- 4 whl skinless, boneless chicken breasts
Direcciones
- 1. Mix marinade ingredients. Add in a splash (about 2 Tbsp.) of the lemon-pepper, orange juice and key lime juice to taste. (You can be heavy-handed with this.) Marinate the chicken overnight.
- 2. Place cut peppers and onion in a saucepan. Saute/fry with bacon fat (extra virgin olive oil also works), add in stewed tomatoes and simmer.
- 3. Grill chicken 8 to 10 min on medium heat.
- 4. Remove from grill. Chop into small pcs. Pour on marinade, cover with tomato-pepper-onion sauce.
- 5. Serve with beans, rice, jalapeño and jack and sharp cheese.
- Serves 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 890g | |
| Calories 253 | |
| Calories from Fat 18 | 7% |
| Total Fat 2.06g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1159mg | 48% |
| Potassium 1704mg | 49% |
| Total Carbs 58.38g | 16% |
| Dietary Fiber 10.7g | 36% |
| Sugars 33.08g | 22% |
| Protein 8.17g | 13% |
