Makes 4 servings
1 1⁄2 pounds boneless, skinless chicken breasts
2 tablespoons fresh lime juice
3 garlic cloves, minced
1⁄2 small jalapeño, seeded and minced
Salt and freshly ground black pepper
1 large red bell pepper, quartered
1 large green bell pepper, quartered
1 large red onion, cut into 1⁄2-inch-thick rounds
2 teaspoons extra-virgin olive oil
4 (8-inch) whole-wheat tortillas
In a resealable plastic bag, combine chicken, lime juice, garlic, and jalapeño; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinade and season lightly with salt and black pepper.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill chicken until cooked through, about 5 minutes per side. Transfer to a cutting board.
While chicken is cooking, in a medium bowl toss bell peppers and onion with oil. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15 to 20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.
Grill tortillas until warm and lightly browned, about 30 seconds per side. Wrap in foil to keep warm.
Slice chicken breasts into 1⁄2-inch-thick pieces. Place on the platter with vegetables and serve with warmed tortillas. Top with a dollop of salsa and nonfat or low-fat plain yogurt, if you like.
Nutrition at a Glance
Per serving: 350 calories, 7 g fat, 1 g saturated fat, 43 g protein, 28 g carbohydrate, 5 g fiber, 340 mg sodium
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