Ingredients
3/4 cup dark Mexican beer
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
3 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
1 cup sliced onion
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
1 jalapeño pepper, thinly sliced
Salsa (optional)
Reduced-fat sour cream (optional)
Fresh cilantro leaves (optional)
Birds Eye Recipes
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Preparation
1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
Cooking Light DT
