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Mexicali Chicken
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #28975
February 02, 2018
"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
Ingredients
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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