| 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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