1 1/2 pound boneless skinless chicken breast
2 medium peppers sliced thin (choose two different colors for a prettier finished dish)
1 medium red or yellow onion sliced thin
Combine juice from one large orange and 2 medium limes with the following seasonings to taste;
Granulated garlic or garlic powder
1/4 cup fresh chopped cilantro
2 cloves fresh pressed or chopped garlic
It’s really about combining the flavors you like best so play around and try different things until you find what you like best.
Olive oil cooking spray
Combine marinade ingredients in a bowl and pour over chicken in a zip top bag. Put in the refrigerator for at least 30 minutes but, an hour or two is even better.
Drain marinade and pat dry chicken before adding it to a hot pan coated with olive oil cooking spray and grill 8 mins or until no longer pink. Do not overcook the chicken you want it moist. Set aside on a cutting board.
Add the sliced vegetables and a couple more sprays of cooking spray to sautee pan. Lightly salt and pepper vegetables and sautee until just tender crisp. They should still have a bit of a snap to them when bit into.
While the veggies are cooking, slice chicken thinly. When veggies are done toss chicken and juices from cutting board into the pan and combine just until chicken is heated through.
nutritional info per serving
147 calories, 9 carbs, 2 fat, 26 protein, 2 fiber and 5 sugars
We like to serve ours with salsa, guacamole, shredded lettuce or cabbage, corn or flour tortillas and shredded cheese. The last picture is an example of a salad we had for dinner the other night, served on a tostada shell.