Marinated Mexican Chicken Pizza
Courtesy of CanolaInfo
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Marinate: 2 Hrs.
Prep Time: 15 Min.
Cook Time: 20 Min.
Marinate: 2 Hrs.
What you need:
* 1/4 c. lime juice
* 1/4 c. canola oil
* 1 clove garlic, minced
* 2 tsp. chili powder
* salt and pepper to taste
* 4 boneless, skinless chicken breasts
* 4 (10 in.) flour tortillas
* 2 c. shredded Monterey jack cheese
* 1-1/2 c. salsa
* 1/2 c. finely diced green pepper
* 1/4 c. finely diced red onion
* 1/4 c. finely chopped flat leaf parsley
* 1 c. shredded lettuce
* 3 Roma tomatoes, finely chopped
* 1/2 c. sour cream
* 1/4 c. canola oil
* 1 clove garlic, minced
* 2 tsp. chili powder
* salt and pepper to taste
* 4 boneless, skinless chicken breasts
* 4 (10 in.) flour tortillas
* 2 c. shredded Monterey jack cheese
* 1-1/2 c. salsa
* 1/2 c. finely diced green pepper
* 1/4 c. finely diced red onion
* 1/4 c. finely chopped flat leaf parsley
* 1 c. shredded lettuce
* 3 Roma tomatoes, finely chopped
* 1/2 c. sour cream
What to do:
1. Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breasts into 1/2 in. pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2 to 4 hrs.
2. Stir-fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside.
3. Preheat oven to 400°F. Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 min.
4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 min. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.
2. Stir-fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside.
3. Preheat oven to 400°F. Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 min.
4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 min. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.
Nutritional information:
Calories: 380; Total Fat: 21g; Saturated Fat: 8g; Cholesterol: 70mg; Total Carbs: 21g; Fiber: 0g; Protein: 26g; Sodium: 680mg;