Atkins Chicken Recipes

Ingredients:

12 oz chicken breast halves, sknls, bnls, 2x1/2in strips
1/4 cup canola oil
2 tbsp fresh lime juice
1/4 cup tequila or water
1 tbsp chopped fresh cilantro
2 clove garlic, pushed through a press
1 tsp ground cumin
3/4 tsp grated lime peel
1/2 tsp salt
1/4 tsp pepper
8 low-carb flour tortillas
1 tbsp canola
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1 small tomato, chopped
1 tbsp chopped fresh cilantro
sour cream (optional)
green salsa (optional)

Instructions:

If you like the heat of hot peppers, add a big pinch of chili powder to the
marinade or top the fajitas with shredded jalapeno jack cheese.

1. Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tbs of the
cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and
marinate, refrigerated, 4 hours or overnight. Drain chicken and discard
marinade.

2. Heat oven to 350°F. Wrap tortillas in foil and place in oven. Heat
remaining tbs oil in a large skillet over medium-high heat and cook onion 3
minutes, until softened. Add pepper strips and cook 2 minutes, until
crisp-tender. Transfer vegetables to a bowl. Add chicken to skillet and
cook about 5 minutes per side, until cooked through (add more oil if
necessary). Stir in vegetables and tomato. Cook, stirring, 2 minutes more.
Stir in remaining cilantro.

3. To serve, spoon chicken mixture onto tortillas and top with sour cream
and salsa, if desired.

Servings: 4

Prep time: 10 minutes

Marinate time: 4 hours

Bake/Cook time: 10 minutes

Carbohydrates: 27 grams

Net Carbs: 8 grams

Fiber: 19 grams

Protein: 30 grams

Fat: 8.5 grams

Calories: 258

Servings: 1