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Pollo Con Pico De Gallo

 

21

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

Pico de gallo
1 medium tomatoes
1 each jalapeño pepper
*
½ each avocados
peeled, seeded
¼ cup red onion
minced
1 tablespoon teriyaki sauce
2 teaspoons lime juice
1 ½ teaspoons cilantro
minced
*
Chicken
6 each chicken breast halves, boneless, skinless
½ cup teriyaki sauce
½ teaspoon lime zest
grated
1 tablespoon lime juice
1 each garlic cloves
pressed

Directions

Dice 1 medium tomato, 1 whole jalapeno pepper and ½ avocado, peeled and seeded.

Combine with ¼ cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1½ teaspoons minced fresh cilantro.

Let stand at room temperature 2 hours for flavors to blend.

Rinse chicken chicken and pat dry with paper towels; place in large plastic bag.

Combine remaining ingredients; pour over chicken.

Press air out of bag; close top securely.

Marinate 1 hour; turn bag over occasionally.

Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals.

Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 20225% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1102mg 46%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 58g
Vitamin A 4% Vitamin C 11%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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