Grilled Chicken & Red Pepper Taco
Description
Sweet and savory grilled chicken with a pineapple-soy glaze. Tropical flavors and smoky grill marks make this dish a BBQ favorite.
Ingredients
- 1 1/2 lb boneless,skinless chicken b
- 2 red bell peppers roasted pee
- 2 stalks celery,washed and sl
- 1 med red onion,peeled and ch 1/2 c black beans (about 2,cooked 1/4 c cilantro leaves,chopped
- 1/4 c balsamic vinegar 1/4 c oil
- 1/4 c orange juice 1/4 c lime juice
- 2 cloves garlic,peeled and mi 1 t coriander seed,ground
- 1/2 t pepper 1/2 t salt
- 1/4 c sour cream (or non-fat
- -yogurt)
- 6 (8-in) flour tortillas
Directions
- LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked
- through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over
- the vegetables. Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the
- tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately;
- the dish should be at room temperature. Serves 6. Note: The chicken breasts, vegetable mixture and dressing can all be prepared a day in advance. Do not marinate the vegetables for more than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F oven for 15 minutes.
