Directions:
- Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag.
- In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes.
- Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink.
- Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.84 Kcal (1117 kJ) | ||
| Calories from fat | 48.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 8% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 3095.38mg | 129% | |
| Potassium | 278.77mg | 6% | |
| Total Carbs | 37.89g | 13% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 16.81g | 34% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 2.7mg | 15% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 164.89 Kcal (690 kJ) | ||
| Calories from fat | 29.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 8% | |
|---|---|---|---|
| Cholesterol | 10.34mg | 6% | |
| Sodium | 1912.81mg | 129% | |
| Potassium | 172.27mg | 6% | |
| Total Carbs | 23.41g | 13% | |
| Sugars | 3.94g | 26% | |
| Dietary Fiber | 1.09g | 7% | |
| Protein | 10.39g | 34% | |
| Vitamin C | 10.6mg | 29% | |
| Iron | 1.7mg | 15% | |
| Calcium | 41.6mg | 7% | |
* 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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