4boneless skinless chicken breast halvescut into strips
1/4cuplime juice
1/4teaspoonchili powder
1/2teaspoonoregano
1/4teaspoonthyme
1/2teaspooncumin
1/4teaspoonblack pepper
3/4cupsliced red onion
1mediumred bell pepperseeded, deribbed and cut into strips
4large leavesRomaine lettuce
Instructions
Heat the oil in a large skillet with a tight-fitting lid over high heat; add garlic and chicken; sauté for 2 to 3 minutes or until browned. Add lime juice, spices, red onion and red
bell pepper; reduce heat to medium and cook for 2 to 3 minutes, stirring constantly; remove from heat
and cover to keep warm.
Roll hot chicken mixture in Romaine leaves (in lieu of tortillas), garnish as desired and enjoy – these
are really delicious!
Notes
LC SERVING SUGGESTION: A salad of mixed baby greens tossed with sliced strawberries and your choice of dressing (watch carb count).SERVING SUGGESTION: Serve on warmed whole wheat flour tortillas instead of Romaine lettuce leaves.GLUTEN FREE: No changes necessary.NUTRITION: Per Serving: 345 Calories; 14g Fat; 47g Protein; 7g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain (Starch); 6 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 8