| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Bobbie – no, Chicken, Citrus, Main dishes, Peppers | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Fresh lime juice |
| 3 | Cloves garlic; minced | |
| 1/2 | ts | Dried red pepper flakes |
| 1/4 | ts | Salt; optional |
| 4 | Boneless skinless chicken breast halves; in 1 inch strips | |
| 2 | c | Fresh plum tomatoes; diced |
| 1 | c | Green pepper; diced |
| 1/2 | c | Red onion; diced |
| 1 | tb | Fresh cilantro or parsely; chopped |
| 1 | tb | Olive or vegetable oil |
| 1 | tb | Fresh lime juice |
| 2 | Cloves garlic; minced | |
| 1/4 | ts | Salt; optional |
INSTRUCTIONS
SALSA 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
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