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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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I found this while searching for diabetic recipes. Ingredients:
1/3 cup olive oil or 1/3 cup vegetable oil |
1/4 cup lime juice |
4 garlic cloves, minced |
1 tablespoon fresh parsley or 1 teaspoon dried parsley flakes, minced |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
4 boneless skinless chicken breast halves (1 1/4 pounds) |
6 (8 inch) flour tortillas or 6 (8 inch) taco shells, warmed |
Directions:
1. In a large resealable plastic bag or shallow glass container, combine the first 7 ingredients.
2. Add chicken and turn to coat.
3. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.
4. Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.
5. Cut into thin strips; serve in tortillas or taco shells with desired toppings.
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