⅓ cup cilantro, chopped
2 garlic cloves, chopped
½ tsp chili powder
½ tsp ground cumin
1 lime, juiced
3 tbsp olive oil, divided
1 lb chicken breast, boneless, skinless
8 oz bell peppers, green and yellow or any mix of colors, sliced
5½ oz red onion, sliced
cooking spray
To Serve:
1 cup nacho chips, or tortilla
1 cup guacamole, or tomato salsa
lemon wedges, or lime
Preheat the grill and grease it with cooking spray.
In a bowl, add the cilantro, garlic, chili powder, cumin, lime juice and 2 tablespoons of oil. Mix to combine well.
Add in the chicken and make sure that it is well coated. Set aside for 10 minutes to marinate.
When ready, grill the chicken and season it with salt and pepper. Grill for about 8 to 10 minutes on each side until it is cooked through.
When the chicken is done, set aside. Add the bell peppers and onions to a bowl and season with salt, pepper, and the remaining olive oil. Toss together.
Heat up a skillet. Add the vegetable mix, then sauté for roughly 5 to 7 minutes, until lightly charred.
Scoop into a bowl and serve. You can serve it as is or slice the chicken and wrap it up in some tortilla wraps. Serve with nacho chips, guacamole, tomato salsa, and lime or lemon wedges.
Sugar: 3g
:
Calcium: 67mg
Calories: 375kcal
Carbohydrates: 23g
Cholesterol: 64mg
Fat: 21g
Fiber: 5g
Iron: 2mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 4g
Potassium: 581mg
Protein: 27g
Saturated Fat: 3g
Sodium: 146mg
Trans Fat: 1g
Vitamin A: 1378IU
Vitamin C: 58mg
