from Clean Eating, page 51, April/May 2012
In a large mixing bowl or zip-top bag, combine jalapeño, milk, onion, 3 tablespoons of pineapple, chile powder, 1/4 teaspoon of salt, and black pepper. Add chicken and marinate at room temperature for up to 30 minutes, or overnight in the refrigerator. (Chicken should not marinate for more than 8 hours.)
Meanwhile, prepare salsa. In mixing bowl, combine salsa ingredients. Cover and refrigerator until needed. (Salsa can be prepared up to 1 day in advance.)
Heat a grill pan on medium-high and brush with oil. Remove chicken from marinade and transfer to pan; discard marinade. Cook, turning once, until cooked through and marked with grill lines; about 12 minutes. Remove from pan, transfer to a cutting board and let rest for 5 minutes. Slice into thin strips and divide among tortillas. Top each with salsa, dividing evenly.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 550 | ||
Calories from Fat: 188 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 65.6mg | 20 % | |
Sodium 288.7mg | 10 % | |
Potassium 820.2mg | 22 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 50.5g | ||
Protein 32.7g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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