Ingredients:
- 4 boneless skinned chicken breast halves cut in thin strips
- salt to taste
- black pepper to taste
Directions:
- In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain.
- Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 570.44 Kcal (2388 kJ) | ||
| Calories from fat | 292.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.55g | 50% | |
|---|---|---|---|
| Cholesterol | 177.82mg | 59% | |
| Sodium | 1169.03mg | 49% | |
| Potassium | 841.86mg | 18% | |
| Total Carbs | 25.69g | 9% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 45.38g | 91% | |
| Vitamin C | 129.1mg | 215% | |
| Iron | 2.7mg | 15% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 154.28 Kcal (646 kJ) | ||
| Calories from fat | 79.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 50% | |
|---|---|---|---|
| Cholesterol | 48.09mg | 59% | |
| Sodium | 316.17mg | 49% | |
| Potassium | 227.69mg | 18% | |
| Total Carbs | 6.95g | 9% | |
| Sugars | 1.25g | 18% | |
| Dietary Fiber | 1.06g | 16% | |
| Protein | 12.27g | 91% | |
| Vitamin C | 34.9mg | 215% | |
| Iron | 0.7mg | 15% | |
| Calcium | 19.6mg | 7% | |
* 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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