Got this from Cooking Light Magazine. It was good but needed a sauce of some kind.
Ingredients:
1 tablespoon chopped fresh garlic
1 tablespoon minced chipotle chile, canned in adobo sauce
2 tablespoons canola oil, divided
1 pound chicken cutlet
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 teaspoons chili powder
1 small red bell pepper, quartered
1 small green bell pepper, quartered
1 small Vidalia onion, cut into 1/2-inch rings
8 (6-inch) corn tortillas
Preparation
1. Preheat grill to medium-high heat.
2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.
3. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.
4. Thinly slice chicken. Divide chicken, bell peppers, and onion among tortillas.
Nutritional Information: Calories: 312, Fat: 9.8g, Saturated fat: 0.9g, Monounsaturated fat: 4.8g, Polyunsaturated fat: 2.8g, Protein: 29.5g, Carbohydrate: 27.8g, Fiber: 4g, Cholesterol: 66mg, Iron: 1.4mg, Sodium: 533mg, Calcium: 60mg
1. Preheat grill to medium-high heat.
2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.
3. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.
4. Thinly slice chicken. Divide chicken, bell peppers, and onion among tortillas.
Nutritional Information: Calories: 312, Fat: 9.8g, Saturated fat: 0.9g, Monounsaturated fat: 4.8g, Polyunsaturated fat: 2.8g, Protein: 29.5g, Carbohydrate: 27.8g, Fiber: 4g, Cholesterol: 66mg, Iron: 1.4mg, Sodium: 533mg, Calcium: 60mg
2 comments:
To keep the caloric intake low, my suggestion for "sauce" would be to add a pico of sorts-diced tomato, garlic, onion, avocado, lime and cilantro.
Thanks for the tip! I will try that next time!
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