CHICKEN TACOS

Instructions

1. 1

   Plan ahead when making this, as it needs to refrigerate 8 hours or overnight 1/3 C. olive or vegetable oil 1/4 C. lime juice 4 garlic cloves, minced 1 T. minced fresh parsley or 1 tsp. dried parsley flakes 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. pepper 4 boneless skinless chicken breast halves (1 1/4 lb.) 6 (8-inch) flour tortillas or taco shells, warmed Toppings of your choice In a large resealable plastic bag or shallow glass container, combine the first 8 ingredients.

2. 2

   Add chicken and turn to coat.

3. 3

   Seal or cover and refrigerate 8 hours or overnight, turning occasionally.

4. 4

   Drain and discard marinade.

5. 5

   Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.

6. 6

   Cut into thin strips; serve in tortillas or taco shells with desired toppings.

7. 7

   Nutritional Analysis: One serving (prepared with flour tortillas and without salt; calculated without toppings) equals: 338 calories, 289 mg sodium, 63 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 12 gm fat Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat