Kale and Ginger Chicken Tacos - 7g Carbs, 2g Fiber, 2g Sugar
{This is from the HEB Grocery Stores. If you do not have one near you check around for the jicama tortillas! Honey can always be left out! Take care, Gloria}
From: H-E-B Health and Wellness
Prep Time: 30 min
Cook Time: 15 min
Total Time: 45 min
Serves: 6
1 Lb H-E-B Organics Chicken Breast
2 Tbsp toasted sesame oil, divided use
1 1/2 Tbsp lower sodium soy sauce, divided use
1 lime, zested
1 tsp garlic, minced
1 Tbsp ginger, grated
1 Tbsp rice wine vinegar
1 tsp honey
3 cups H-E-B Organics Kale, packed
1/2 Tsp red pepper flakes
6 jicama tortillas
1. Combine chicken, half of sesame oil, half of soy sauce, lime zest, garlic, and ginger in a resealable bag. Gently shake to coat. Refrigerate 1 to 24 hours.
2. In a small bowl, combine remaining oil, soy sauce, rice wine vinegar and honey. Mix well.
3. Place kale, salad dressing and red pepper flakes in another resealable bag and gently shake to combine. Refrigerate dressed salad until ready to use.
4. To make tacos, preheat grill to medium-high heat. Remove chicken from bag and shake off any additional marinade.
5. Grill chicken 5 to 7 minutes per side, depending on thickness of breast. Remove chicken from grill and rest before slicing.
6. Fill jicama tortillas with chicken and a generous amount of kale salad.
Serves: 6
Serving Size: 136 g
Nutrition per Serving: 200 Calories, 70 Calories From Fat, 8g Total Fat, 1.5g Saturated Fat, 0g Trans Fat, 65mg Cholesterol, 200mg Sodium, 7g Total Carbs, 2g Dietary Fiber, 2g Sugars, 24g Protein - Vitamin A 20% - Iron 8% - Vitamin C 30% - Calcium 2%
Posted by: chefgloria1030@yahoo.com
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