Diabetic Chicken Tacos
Source of Recipe
Angelique
List of Ingredients
Diabetic Chicken Tacos
6 skinless boneless whole chicken breasts (about 3 pounds total) halved
4 cups fat-free low-sod canned chicken broth
2 large garlic cloves crushed
1 jalapeno chile pepper left whole
1/2 teaspoon crushed dried oregano leaves
1/4 cup purchased medium or hot taco sauce
1/4 cup fresh lime juice
24 taco shells
1 large head iceberg lettuce finely shredded about 6 cups
4 small firm-ripe tomatoes halved and thinly sliced
2 cups fat-free sour cream
1 bunch fresh cilantro well washed and stems trimmed leaves picked off
the stems
1/2 cup shredded cheese (optional)Recipe
Rinse chicken breasts pat dry with paper towels.
Trim away and discard any fat.
In a large heavy deep skillet bring chicken broth, garlic
clove, chile pepper and oregano leaves to a boil.
Add chicken breasts; reduce heat to simmer and poach uncovered until chicken is opaque throughout (cut to test) about 8 to 10 mins.
Remove from stove and cool for 15 mins in poaching liquid.
Shred the breast meat.
Combine taco sauce and lime juice.
Pour over shredded chicken and toss.
Transfer chicken to a large platter.
Keep warm (in the oven covered with foil works well).
Meanwhile heat taco shells according to pkg directions.
Place heated shells in a basket lined with a thick kitchen towelm covering the shells.
Place condiments in individual bowls.
Everyone makes their own tacos from the assembled ingredients
Nutrition Info Per 1 taco serving
155 cals (23% cals from fat)
16g protein
4g total fat (0.7g sat fat)
14g carb
2g dietary fiber
23mg chol
123mg sod
Exchanges 2 lean meat 1 carb (1 bread/starch)
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