Directions:
- In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
- Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.63 Kcal (940 kJ) | ||
| Calories from fat | 43.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 409.46mg | 17% | |
| Potassium | 443.85mg | 9% | |
| Total Carbs | 27.56g | 9% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 19.24g | 38% | |
| Vitamin C | 51.4mg | 86% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.2 Kcal (461 kJ) | ||
| Calories from fat | 21.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 7% | |
|---|---|---|---|
| Cholesterol | 21.88mg | 15% | |
| Sodium | 200.88mg | 17% | |
| Potassium | 217.75mg | 9% | |
| Total Carbs | 13.52g | 9% | |
| Sugars | 1.38g | 11% | |
| Dietary Fiber | 1.44g | 12% | |
| Protein | 9.44g | 38% | |
| Vitamin C | 25.2mg | 86% | |
| Iron | 0.9mg | 10% | |
| Calcium | 20.8mg | 4% | |
* 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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