(from Susan Powter)
Mix marinade by combining:
1/4 cup orange juice
1/4 cup pineapple juice
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
3 cloves garlic, chopped
1 tsp. salt
½ tsp. pepper
Marinate 1 ½ lbs. chicken breasts for 30 minutes in marinade.
Broil or grill chicken until juices run clear. Keep warm and set aside.
Heat 1 Tblsp. olive oil in a skillet and add:
3/4 lb. thinly sliced onions
1 ½ large red peppers, thinly sliced
1 ½ large green peppers, thinly sliced
3 cloves of garlic, finely chopped
Saute until tender, about 15 minutes. Don't overcook!
3/4 cup salsa
1 Tbsp. cilantro
Stir and heat thru.
Slice chicken into thin strips, serve chicken and veggies on warm tortilla shells.
Makes 8 to 10.
- Use corn or low-fat tortillas.
- I use all the peppers, what do I do with ½ a pepper?
- Add black olives, fresh diced tomatoes, low fat cheese, shredded lettuce, even low or no-fat sour cream...just "weigh' the value of the calories you add if that's important to you.
- Quick fix...I slice the chicken into thin strips and use the marinate as the liquid to saute' the chicken and veggies all at once. Start with the chicken, add veggies when chicken is almost done. Cook until veggies are tender. Add cilantro, salsa and serve. I leave out the oil and only put in the garlic ONCE!