Yummy!
Especially for belita013. Sorry it took me so long to post it.
8 cups finely shredded iceberg lettuce
3 T. chili powder
1 t. ground cumin
1 pound boneless, skinless chicken breast, cut into 1" pieces
2 large egg whites
2 t. extra-virgin olive oil
8 oz. chunky tomato salsa
1/2 c. fat-free sour cream
Divide lettuce among 4 individual plates, cover and set aside. In large bowl, combine chili powder and cumin. Add the chicken, turning to coat. Lift chicken from the bowl, shaking off the excess coating. Dip chicken into egg whites, then coat again with the remaining dry mixture.
Heat oil in a wide nonstick frying pan or wok over medium heat. When oil is hot, add that chicken and stir-fry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour salsa into the pan; reduce the heat to medium and cook, stirring, until salsa is heated through and slightly thickened.
Arrange chicken over the lettuce; top with salsa and sour cream.
Serves 4
This recipe is from The South Beach Diet, but it's a great meal even if you aren't trying to eat low carbIt's also one of Katie's favorite meals. It cooks up quickly, tastes great and is easy to cut in half if you don't wish to make four servings (although it's equally as easy to refrigerate some of the chicken and have the dish another day). Mac, who doesn't like sour cream, will top his with ranch dressing instead and says it's still really delicious.
Enjoy!
8 cups finely shredded iceberg lettuce
3 T. chili powder
1 t. ground cumin
1 pound boneless, skinless chicken breast, cut into 1" pieces
2 large egg whites
2 t. extra-virgin olive oil
8 oz. chunky tomato salsa
1/2 c. fat-free sour cream
Divide lettuce among 4 individual plates, cover and set aside. In large bowl, combine chili powder and cumin. Add the chicken, turning to coat. Lift chicken from the bowl, shaking off the excess coating. Dip chicken into egg whites, then coat again with the remaining dry mixture.
Heat oil in a wide nonstick frying pan or wok over medium heat. When oil is hot, add that chicken and stir-fry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour salsa into the pan; reduce the heat to medium and cook, stirring, until salsa is heated through and slightly thickened.
Arrange chicken over the lettuce; top with salsa and sour cream.
Serves 4
This recipe is from The South Beach Diet, but it's a great meal even if you aren't trying to eat low carbIt's also one of Katie's favorite meals. It cooks up quickly, tastes great and is easy to cut in half if you don't wish to make four servings (although it's equally as easy to refrigerate some of the chicken and have the dish another day). Mac, who doesn't like sour cream, will top his with ranch dressing instead and says it's still really delicious.
Enjoy!