Directions:
- In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
- In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
- Drain and discard marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.84 Kcal (2474 kJ) | ||
| Calories from fat | 387.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.08g | 66% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 426.22mg | 18% | |
| Potassium | 1188.72mg | 25% | |
| Total Carbs | 27.15g | 9% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 11.1g | 44% | |
| Protein | 32.15g | 64% | |
| Vitamin C | 102.3mg | 171% | |
| Iron | 2.2mg | 12% | |
| Calcium | 141.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 144.17 Kcal (604 kJ) | ||
| Calories from fat | 94.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 66% | |
|---|---|---|---|
| Cholesterol | 16.32mg | 22% | |
| Sodium | 104mg | 18% | |
| Potassium | 290.06mg | 25% | |
| Total Carbs | 6.62g | 9% | |
| Sugars | 1.69g | 28% | |
| Dietary Fiber | 2.71g | 44% | |
| Protein | 7.84g | 64% | |
| Vitamin C | 25mg | 171% | |
| Iron | 0.5mg | 12% | |
| Calcium | 34.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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