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Nutrition Facts
Serving Size 139 g
(Approx. 4 Servings)
Amount Per Serving
Calories 130 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 320 mg 13%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 17 g
Vitamin A 25% Iron 2%
Vitamin C 90% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chili Lime Chicken
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 H-E-B Chili Lime Seasoned Boneless Skinless Chicken Breasts
2 serrano peppers, seeded
1/4 white onions, cut in half & thin sliced
1 red bell pepper, thin sliced
6 rosemary sprigs, 3" each
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Instructions

1
Prepare charcoal or gas grill for cooking (375°F).
2
Place one chicken breast at a time between 2 sheets of plastic wrap on a cutting board, pound with a rolling pin to approximately 1/2 inch.
3
In each pounded chicken breast, place 4 slices each of pepper, onion and bell pepper.
4
Roll chicken breast like a taco, secure with a toothpick.
5
Grill chicken wraps 6 minutes on each side or until chicken is cooked through.
6
Remove toothpick, garnish with rosemary.

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