1/3 cup Fresh lime juice
3 Cloves garlic, minced
1/2 tsp Dried red pepper flakes
1/4 tsp Salt, optional
4 Boneless skinless chicken breast halves, in 1 inch strips
SALSA
2 cup Fresh plum tomatoes, diced
1 cup Green pepper, diced
1/2 cup Red onion, diced
1 tbsp Fresh cilantro or parsely, chopped
1 tbsp Olive or vegetable oil
1 tbsp Fresh lime juice
2 Cloves garlic, minced
1/4 tsp Salt, optional
|
|
In a glass bowl, combine lime juice, garlic, ginger, red pepper and salt, if desired. Add the chicken and toss lightly. Cover and refrigerate for 2-4 hours. Meanwhile, combine all salsa ingredients; cove and refrigerate until ready to serve. Drain chicken; discard mariande. Brown in a large nonstick skillet until no longer pink, about 10 minutes. Serve with salsa.
Yield: 4 servings.
Per serving: Diabetic Exchange: prepared without salt: 3 lean meat, 3 vegetables, 250 calories, 80 mg. sodlum, 73 mg. cholesterol, 7 grams ft.
Magazine Regional Winner - West submitted by Patti Billet, Missoula, Montana
Recipe by: Country Magazine, Aug/Sept. '95, p. 49
Posted to MC-Recipe Digest V1 #963 by Roberta Banghart <bobbi744@sojourn.com> on Dec 23, 1997
|
|
