** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In large nonstick skillet, over medium heat, heat oil.
3. Add chicken; cook 4 to 5 minutes on each side, or until browned.
4. Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce; add to skillet.
5. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through.
6. To serve, place chicken on bed of shredded lettuce; top with sauce from skillet.
7. Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas.
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Dietary Notes:
This recipe is high in Vitamin A with 73% of your daily recommended intake per serving. This recipe is high in Vitamin C with 106% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Cheese, Corn, Sulfites, Fructose Malabsorption, Hot Pepper allergies.
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