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| INGREDIENTS |
| ⅓ cup |
olive oil |
| ¼ cup |
freshly squeezed lime juice |
| 4 |
cloves garlic, minced |
| 1 tbsp. |
freshly minced parsley |
| 1 tsp. |
ground cumin |
| 1 tsp. |
dried oregano |
| ½ tsp. |
salt, optional |
| ¼ tsp. |
pepper |
| 4 |
(5 oz.) boneless, skinless chicken breast halves |
| 6 |
(8-inch) flour tortillas, warmed |
Toppings of your choice: |
cheddar cheese, sour cream, chopped green onions |
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|
|
| RECIPE |
- Whisk together olive oil, lime juice, garlic, parsley, cumin, oregano, salt (optional), and pepper.
- Place olive oil mixture in resealable bag with chicken. Seal and massage to coat. Refrigerate for 8 hours or overnight.
- Preheat grill to medium heat.
- Remove chicken and discard marinade.
- Grill chicken 5-7 minutes on each side or until internal temperature is 165ºF.
- Cut chicken into thin strips and serve in tortillas with toppings of your choice.
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| SERVING SUGGESTION |
SERVING SIZE:
1 taco
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
338 |
|
| Total Fat |
12 g |
|
| Sodium |
289 mg |
|
| Total Carbohydrates |
28 g |
|
| Fiber |
0 g |
|
| Protein |
27 g |
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