Directions:
- In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans.
- Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 864.63 Kcal (3620 kJ) | ||
| Calories from fat | 685.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.12g | 117% | |
|---|---|---|---|
| Cholesterol | 83.61mg | 28% | |
| Sodium | 472.15mg | 20% | |
| Potassium | 1219.47mg | 26% | |
| Total Carbs | 22.18g | 7% | |
| Sugars | 7.8g | 31% | |
| Dietary Fiber | 10.8g | 43% | |
| Protein | 36.76g | 74% | |
| Vitamin C | 84mg | 140% | |
| Iron | 3.1mg | 17% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 204.87 Kcal (858 kJ) | ||
| Calories from fat | 162.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.04g | 117% | |
|---|---|---|---|
| Cholesterol | 19.81mg | 28% | |
| Sodium | 111.88mg | 20% | |
| Potassium | 288.95mg | 26% | |
| Total Carbs | 5.26g | 7% | |
| Sugars | 1.85g | 31% | |
| Dietary Fiber | 2.56g | 43% | |
| Protein | 8.71g | 74% | |
| Vitamin C | 19.9mg | 140% | |
| Iron | 0.7mg | 17% | |
| Calcium | 21.7mg | 9% | |
* 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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