Chef Buck's Cilantro-lime Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
24 oz Tyson boneless, skinless chicken breast 3 tbsp Extra Virgin Olive Oil .5 cup, diced Pineapple, fresh 100 grams Cilantro, raw 0.2 oz onions, raw, purple/red (1 slice) 0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) .5 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average .25 pepper Jalapeno Peppers 4 tbsp Lime Juice, juice of 1 lime
Marinate chix over night using 1/2 of the cilantro and lime juice and 1T of the olive oil. Using all the rest of the ingredeints to make the Pico. Drain form marinade and grill till dead center is 165 degrees, allow to cool and serve with Pineapple Pico de Gallo
Serving Size: 4 portions
Serving Size: 4 portions
Nutritional Info Amount Per Serving
- Calories: 283.5
- Total Fat: 14.4 g
- Cholesterol: 97.5 mg
- Sodium: 272.1 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.4 g
- Protein: 35.5 g
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