Mexicali Chicken

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is out of a cookbook called Diabetic Family Friendly...you can add fresh cilantro to the salsa if desired..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (273.6 g)
  • Calories 338.8
  • Total Fat - 18.5 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 71.2 mg
  • Sodium - 865.7 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6.2 g
  • Protein - 28.8 g
  • Calcium - 303.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 98.9 mg
  • Thiamin - 0.2 mg

Step 1

In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.

Step 2

Sprinkle chicken with taco seasoning; set aside. In a large skillet cook bacon over medium heat until crisp. Remove to paper towels; drain.

Step 3

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.

Step 4

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Step 5

Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Tips & Variations


No special items needed.

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