February 02, 2018
Fresh Tomatoes, Dinner, Main Dish,
Pork, Bacon, Poultry, Chicken, Vegetables, Mexican, Quick Meals, Cinco de Mayo, Weeknight Meals, Diabetic, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Hot Peppers, Boneless Pieces, Spicy more
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"This is out of a cookbook called Diabetic Family Friendly...you can add fresh cilantro to the salsa if desired..."
In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
Sprinkle chicken with taco seasoning; set aside. In a large skillet cook bacon over medium heat until crisp. Remove to paper towels; drain.
If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-7 minutes on each side or until a thermometer reads 165°F.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
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