Roasted Chicken and Corn Lettuce Wraps
2 boneless skinless chicken breasts
1/4 tsp ground cumin
Juice of 1 lemon
Juice of 2 limes
2 ears of corn (fresh)
2 plum tomatoes
1 sweet yellow onino sliced into 1/2" rings
1 jalepeno pepper or green bell pepper
1 peach, skinned, diced
1 avacado, cubed
salt and pepper to taste
1 head bibb or iceberg lettcue, leaves separated into cups
4 STEPS:
1. Place chicken in a mixxing bowl. Add cumin, juice from lemon and havle of the lime juice. Mix to coat and let stand 15 minutes.
2. Heat an d indoor or outdoor grill. Coat grates with oil or spray. Grill chicken, corn, tomatoes, onion slices and pepper for about 20 mins (my chicken took longer than this)
3. Remove food from grill. Cut corn off the cob; chop vegetables and chicken into cubes.
4. In a large bowl, toss chicken with veetables, peach, avocado, and remaining lime juice, to coat. Season to taste. Serve in lettuce cups.
Nutrients per serving (4 servings)
Calories-- 238
Fat 8 g
Colesterol 45 mg
Carbs 25 g
Fiber 6 g
Sugar 7 g
Protein 21 g
*like i noted earlier you can get this recip from the August 2011 issue of Oxygen Magazine
