The third recipe goes together in minutes and is great tasting served warm or chilled if you wish to grill the ingredients the night before as you’re preparing another grilled meal. If you can have extra carbs, serve warmed tortillas alongside to wrap around scoops of the salad for eating out of hand. Slices of iced watermelon make a great dessert.
2 teaspoons flavourer
2 teaspoons paprika
1 one/2 teaspoons ground cumin
1 teaspoon crushed dried thyme
1 teaspoon freshly ground pepper
4 boneless , skinless chicken breast halves, regarding four ounces every
1 large red bell pepper, cut in 0.5 and seeded
1 large yellow bell pepper, cut in 0.5 and seeded
1 large inexperienced bell pepper, cut in 0.5 and seeded
1 large sweet onion, in the raw and sliced crosswise into four items
3 massive ripe plum tomatoes, thinly sliced
1/4 cup shredded cilantro
2 tablespoons fresh juice
1 tablespoon olive oil
8 red-leaf lettuce leaves
4 cups sliced romaine lettuce
1/2 cup skim soured cream
1-2 tablespoons hot taco sauce, or to taste
in an exceedingly shallow dish, mix flavourer, paprika, cumin, thyme, and pepper. Trim off all visible fat from the chicken, rinse, and pat dry with paper towels. Dredge the chicken within the spice mixture, turning to coat each side. cowl with wrap and refrigerate for a minimum of two hours.
lightweight a grill or heat the broiler.
Grill the chicken breast halves for regarding four minutes per facet, turning once, till stewed through (cut to test). Grill the pepper halves and onion items for three to five minutes per facet, turning once, till burn and soft.
Slice the chicken, peppers, and onion into skinny strips. Place in an exceedingly large bowl and toss with the tomatoes and cilantro. Whisk along the juice and olive oil. Pour over chicken mixture and toss.
Line four large plates with red-leaf lettuce leaves. Pile one cup of the sliced lettuce within the center of every plate and spoon equal parts of the chicken salad on top.
combine along the soured cream and taco sauce. Pour into alittle serving pitcher or dish. Pass one by one to pour over every dish.
Per serving: 284 (19% calories from fat), 32 g protein, 6 g total fat (1.0 g saturated fat), 27 g carbohydrate, 6 g dietary fiber, 154 mg sodium, 1,107 mg potassium
Diabetic exchanges: three lean protein, 2 carbohydrate (1/2 bread/starch, four vegetable)
Grilled Chicken Fajita dish
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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