Patty Cake's Daniel Plan Recipes

grilled-tequila-lime-chicken-tacos-chefdehome-3.jpg

Patty Cake's Grilled Chicken Tacos

Grilled Chicken Tacos 

2 pound of grilled tomato, garlic &

basil chicken breast strips (below)

 

8 small organic corn tortillas

2 cups of organic broccoli slaw

2 tomatoes diced

2 ripe avocados cut into thin wedges

Fresh cilantro

2 limes cut into quarters

½ cup of Creamy  Lime Sauce (below)

1.   Warm tortilla for about 30 seconds in the microwave wrapped in waxed paper or in an oven safe tortilla warmer, until they are soft and pliable.

2.   Spread each tortilla with 1 tablespoon of sauce. Tope with broccoli slaw, tomato, avocado, chicken, and cilantro. Squeeze lime over top.

Grilled Tomato, Garlic and Basil Chicken Breast Strips

2 pounds’ chicken breast strips

1 package of McCormick Tomato, Garlic and Basil Marinade

¼ cup water

¼ cup of olive oil

2 tablespoons of apple cider vinegar.

1.   Combine marinate mix with water, oil. And vinegar in glass dish.

2.   Add meat turning to coat on all sides. Marinate in refrigerator for at least 30 minutes. For extra flavor I marinate the meat overnight.  Grill and chop.

Creamy Lime Sauce

¼ cup plain Greek yogurt

¼ cup organic mayonnaise

1 tablespoon lime juice

2 pinches of sea salt and one pinch of black pepper

1 garlic clove, minced

1/8 teaspoon of cayenne pepper

Whisk all ingredients in a small bowl until smooth.

 

Patty Cake’s Tip of the Week:

Use the 2nd pound of chicken breast in salads for lunch or depending on your family size as meat for dinner the next day.