Directions:
- Marinate chicken and make sauce and pico de gallo ahead of time.
- Pound chicken breasts to tenderize.
- Sprinkle with a little garlic powder, salt and pepper. Put in zip lock bag with 2 cups margarita mixer. Marinate 4-6 hours.
- Combine mayonnaise, sour cream, milk, minced jalapenos, onion, hot sauce, cumin, chili powder, vinegar,pepper and parsley.
- Refrigerate until ready to use.
- Combine remaining ingredients to make pico de gallo (except cheese).
- Refrigerate until ready to use.
- Grill chicken breasts on hot grill 5-7 minutes per side or until done (not dry!). Place chicken in baking dish. Top with sauce and shredded colby jack cheese.
- Broil to melt cheese.
- Serve with Pico de gallo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.88 Kcal (1423 kJ) | ||
| Calories from fat | 135.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Cholesterol | 146.5mg | 49% | |
| Sodium | 866.49mg | 36% | |
| Potassium | 815.31mg | 17% | |
| Total Carbs | 4.18g | 1% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 48.34g | 97% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 0.1mg | 0% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.6 Kcal (446 kJ) | ||
| Calories from fat | 42.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 23% | |
|---|---|---|---|
| Cholesterol | 45.94mg | 49% | |
| Sodium | 271.75mg | 36% | |
| Potassium | 255.7mg | 17% | |
| Total Carbs | 1.31g | 1% | |
| Sugars | 0.73g | 9% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 15.16g | 97% | |
| Vitamin C | 3.1mg | 17% | |
| Calcium | 11.2mg | 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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