Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1 lb. Georges Farmers Market® boneless, skinless chicken breasts
1 tablespoon chopped fresh garlic
1 tablespoon fresh lime juice
2 teaspoons olive oil, divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
Vegetable oil cooking spray
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 can (14.5 ounces) diced tomatoes with green chiles, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 whole-wheat tortillas (8 inches each)
4 tablespoons salsa, divided
3 tablespoons chopped fresh cilantro, divided
4 teaspoons nonfat plain Greek yogurt
1 lime, cut into wedges
Heat oven to 400°F.
In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes.
Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp. oil; toss to combine.
Roast, stirring once, until chicken is cooked through, 20 minutes.
Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time.
Stir 2 tablespoons salsa and 2 tablespoons cilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro.
Garnish with lime wedges, if desired.