Lime ginger chicken

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Fresh lime juice
3 Cloves garlic; minced
½ teaspoon Dried red pepper flakes
¼ teaspoon Salt; optional
4 Boneless skinless chicken breast halves; in 1 inch strips
2 cups Fresh plum tomatoes; diced
1 cup Green pepper; diced
½ cup Red onion; diced
1 tablespoon Fresh cilantro or parsely; chopped
1 tablespoon Olive or vegetable oil
1 tablespoon Fresh lime juice
2 Cloves garlic; minced
¼ teaspoon Salt; optional

Directions

SALSA

In a glass bowl, combine lime juice, garlic, ginger, red pepper and salt, if desired. Add the chicken and toss lightly. Cover and refrigerate for 2-4 hours. Meanwhile, combine all salsa ingredients; cove and refrigerate until ready to serve. Drain chicken; discard mariande. Brown in a large nonstick skillet until no longer pink, about 10 minutes. Serve with salsa.

Yield: 4 servings.

Per serving: Diabetic Exchange: prepared without salt: 3 lean meat, 3 vegetables, 250 calories, 80 mg. sodlum, 73 mg. cholesterol, 7 grams ft.

Magazine Regional Winner - West submitted by Patti Billet, Missoula, Montana

Recipe by: Country Magazine, Aug/Sept. '95, p. 49 Posted to MC-Recipe Digest V1 #963 by Roberta Banghart <bobbi744@...> on Dec 23, 1997

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