from Low Iodine recipe book
Combine first 7 ingredients. Pour over meat and
marinate for 2 or more hours in the refrigerator.
Sauté vegetables in 3 Tablespoons vegetable oil in
skillet until lightly brown. Remove from pan. Sauté
meat/chicken in skillet until done (approx 5-8 min).
Add vegetables back to heat. Eat plain or over salad
to make a great fajita salad. Or serve in corn tortillas
made with only corn, lime, and water. Another
variation:serve with tomatoes, guacamole, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (880g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 183 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 96.8mg||30 %|
|Sodium 1414.5mg||49 %|
|Potassium 1425.8mg||38 %|
|Total Carbohydrate 66.3g||19 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 53.8g|
|Protein 39.7g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 593
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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