Directions:
- Combine lime juice, jalapeno, garlic, cilantro, pepper, cumin, oregano and salt in a gallon-sized Ziploc bag.
- Add in chicken.
- Refrigerate at least 8 hours, mushing the bag occasionally. (I put the bag into a bowl, just in case it leaks, and generally marinade it for 12 hours).
- Saute green peppers and onion in oil until the onions are translucent and the green peppers still slightly crisp.
- Add in marinated meat.
- Cook until meat is done.
- Serve with tortillas, salsa and sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.97 Kcal (285 kJ) | ||
| Calories from fat | 38.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 6% | |
|---|---|---|---|
| Cholesterol | 13.38mg | 4% | |
| Sodium | 310.82mg | 13% | |
| Potassium | 157.1mg | 3% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.01 Kcal (373 kJ) | ||
| Calories from fat | 49.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 6% | |
|---|---|---|---|
| Cholesterol | 17.52mg | 4% | |
| Sodium | 407.02mg | 13% | |
| Potassium | 205.72mg | 3% | |
| Total Carbs | 4.2g | 1% | |
| Sugars | 0.76g | 2% | |
| Dietary Fiber | 1.39g | 4% | |
| Protein | 6.82g | 10% | |
| Vitamin C | 28.4mg | 36% | |
| Iron | 1.2mg | 5% | |
| Calcium | 31.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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