Ingredients:
70 g (2 medium) corn tortilla
56 g chicken breast strips (raw)
28 g (4 small) strawberries
15 g (1 tbsp) lime juice
15 g (1 tbsp) orange juice
15 g (0.5 cups) baby spinach
15 g (3 tbsp) fresh cilantro (chopped)
9 g (2 tsp) vegetable oil
5 g (1 tsp) lime zest
2 g (1 clove) minced garlic
2 g (0.5 tsp) salt
Preparation:
- Place half of the cilantro leaves, oil, half of the lime juice, orange juice, garlic, and 1/4 tsp of salt in a food processor or blender; process until smooth. Transfer half the mixture to a small bowl and refrigerate.
- Place the remaining mixture in a sealable plastic bag and add chicken. Seal and turn to coat the chicken. Refrigerate for 30 min.
- Meanwhile, combine chopped strawberries, lime zest, and the remaining lime juice, remaining chopped cilantro, and a pinch of salt in a medium bowl, toss well. Refrigerate until ready to serve.
- Preheat grill or grill pan to medium-high. Lightly oil the grill grate. Remove the chicken from the marinade (discard the marinade). Grill the chicken until browned and cooked through, 4-6 min per side. Let the chicken rest for 5 min.
- To assemble place spinach and chicken on each tortilla. Top each with reserved cilantro mixture and strawberry salsa. Serve and enjoy!
Nutritional value:
| Fats | Saturated fat | Carbs | Net carbs | Protein | Calories | Sugar | Fiber | Cholesterol | Sodium | Potassium | Glycemic load |
| 12.75 g | 1.36 g | 38.95 g | 32.91 g | 18.38 g | 335.72 | 4.01 g | 6.05 g | 40.88 mg | 851.98 mg | 571.34 mg | 24.3 |