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Marinated Mexican Chicken Pizza
Courtesy of CanolaInfo
Servings: 4
Prep Time: 15 Min. Cook Time: 20 Min. Marinate: 2 Hrs. What you need:
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+ 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 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. Nutritional information:
Calories: 380; Total Fat: 21g; Saturated Fat: 8g; Cholesterol: 70mg; Total Carbs: 21g; Fiber: 0g; Protein: 26g; Sodium: 680mg;
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