February is Heart Health Month and Chef Jason Giles, Executive Chef and Manager of Nutrition Services at Salinas Valley Memorial Healthcare System is sharing some of his favorite heart-healthy recipes each week of the month.
These heart-healthy recipes use ingredients from a balanced diet such as fruits, vegetables, beans, whole grains, fish and nuts while limiting the intake of added sugars, salt (sodium) and bad fats (saturated and trans fats).
1 pound fresh boneless skinless chicken breast
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 large orange bell pepper, julienned
1 medium yellow onion, julienned
1 dozen corn tortillas
2 cups fresh guacamole
Ingredients for chicken marinade
Juice of 1 lime
½ tsp. cumin
½ tsp. smoked paprika
2 tbsp. olive oil
1 garlic clove, minced
Marinate the chicken for 2-3 hours in a Ziploc bag, then grill the chicken breast, cooking to an internal temperature of 165°F. Let the chicken rest and cool slightly, about 20 minutes. Slice the chicken into strips. In a large skillet, heat 2 tablespoons of olive oil. Add the onions and cook until the edges are beginning to turn golden brown. Add the bell peppers and continue to cook for another 3-4 minutes. Add the cut chicken and toss to combine. To serve present family-style along with the tortillas, sliced limes and guacamole.
Calories: 345. Total Fat: 14. Saturated Fat: 1g. Sodium: 200mg. Total Carbohydrates: 36g. Fiber: 7g. Protein: 22g.