Ingredients
• 4 chicken breasts (boneless, 6oz each)
• 1 cup of Salsa
• 1/3 cup of low-fat cheddar
• 1 tbsp of olive oil
• 1 teaspoon of garlic
• 1 teaspoon of Chili Powder
• 1 teaspoon of Basil
• 1 teaspoon of Oregano
• 1 diced Green Bell Pepper
• 1 diced Red Bell Pepper
• 1 teaspoon of Lime juice
• Salt and Pepper
• 4 chicken breasts (boneless, 6oz each)
• 1 cup of Salsa
• 1/3 cup of low-fat cheddar
• 1 tbsp of olive oil
• 1 teaspoon of garlic
• 1 teaspoon of Chili Powder
• 1 teaspoon of Basil
• 1 teaspoon of Oregano
• 1 diced Green Bell Pepper
• 1 diced Red Bell Pepper
• 1 teaspoon of Lime juice
• Salt and Pepper
Directions
Grilled Tex-Mex Nutrition Facts
1. In a bowl, mix the salsa, olive oil, garlic, chili powder, basil, oregano, lime juice
2. Cut up chicken. Place the chicken and diced peppers in the mixture, cover and marinate in the refrigerator 8 hours or overnight
3. Place chicken mixture in aluminum foil, create pocket, add some of the marinade to keep moist and cook for approximately 30 minutes at 350 degrees F.
4. Sprinkle with cheddar cheese before serving
Grilled Tex-Mex Nutrition Facts
1. In a bowl, mix the salsa, olive oil, garlic, chili powder, basil, oregano, lime juice
2. Cut up chicken. Place the chicken and diced peppers in the mixture, cover and marinate in the refrigerator 8 hours or overnight
3. Place chicken mixture in aluminum foil, create pocket, add some of the marinade to keep moist and cook for approximately 30 minutes at 350 degrees F.
4. Sprinkle with cheddar cheese before serving
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