Directions:
- Marinate chicken in margarita mis for 12-24 hours.
- Mix all pico ingredients together and store in fridge till ready to use.
- Mix sauce ingredients and set aside till ready to use.
- Grill chicken on low heat turning 1/4 turns every two minutes till cooked through.
- Remove from heat and place in a baking pan and divide the sauce between the 4 breasts.
- Sprinkle with cheese (about 1/3 c each) and bake in a 350 oven just till till cheese is melted (about 5 minutes).
- Remove from oven, plate, and divide the pico between the 4 plates.
- Garnish with crispy tortilla strips.
- Serve with Mexican rice/corn/and beans.
- Prep time doesn't include marinade time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 669.71 Kcal (2804 kJ) | ||
| Calories from fat | 214.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 37% | |
|---|---|---|---|
| Cholesterol | 164.31mg | 55% | |
| Sodium | 2435.06mg | 101% | |
| Potassium | 1031.99mg | 22% | |
| Total Carbs | 27.53g | 9% | |
| Sugars | 12.85g | 51% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 51.27g | 103% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 0.5mg | 3% | |
| Calcium | 120.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 103.82 Kcal (435 kJ) | ||
| Calories from fat | 33.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 37% | |
|---|---|---|---|
| Cholesterol | 25.47mg | 55% | |
| Sodium | 377.5mg | 101% | |
| Potassium | 159.99mg | 22% | |
| Total Carbs | 4.27g | 9% | |
| Sugars | 1.99g | 51% | |
| Dietary Fiber | 0.32g | 8% | |
| Protein | 7.95g | 103% | |
| Vitamin C | 2.1mg | 23% | |
| Iron | 0.1mg | 3% | |
| Calcium | 18.6mg | 12% | |
* 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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