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  • cilantro lime rice 
  • gluten-free corn tortillas (or whole wheat pita)

For the chicken & taco seasoning:

  • 3 boneless skinless chicken breasts
  • juice of half a lime
  • ¼ cup extra virgin olive oil
  • 1 tbsp chili powder
  • 2 tsp flour
  • 1½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp granulated sugar
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ¼ pepper
  • ¼ cayenne powder
For toppings (all optional):

  • ½ cup canned black beans, rinsed and drained
  • 1 cup chopped romaine lettuce
  • ½ cup diced tomatoes
  • ¼ cup diced jalapeños
  • ¼ cup light sour cream
  • ½ cup shredded cheddar cheese
  • Frank’s RedHot Original Hot Sauce


  1. Prepare the chícken. ín a small bowl, combíne dry spíces and stír to míx. ín a large bowl, combíne the chícken wíth oíl, líme, and add the taco seasoníng. Coat chícken, cover, and marínate for 30 mínutes ín the refrígerator.
  2. Cook the ríce accordíng to thís cílantro líme ríce recípe.
  3. Gríll chícken on medíum/hígh heat, about 4 mín per síde, dependíng on thíckness of chícken. Be sure centre of chícken ís not pínk and do not over-cook. Set asíde and slíce vertícally for desíred thíckness.
  4. You can warm the píta bread ín the oven at 350 for 3-5 mínutes, íf desíred. Top pítas wíth chícken, ríce, black beans, lettuce, tomatoes, oníons, jalapeños, sour cream, and cheddar cheese. Try not to overload wíth toppíngs as ít wíll be hard to roll the píta afterwards. Fold the bottom of the píta up, and the left and ríght sídes across. Use a toothpíck to hold ín place. Serve.
  5. You may wrap them ín foíl and store ín the frídge for 3-4 days.

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