Sweet Talk Recipes

Dinner

Grilled Citrus Chicken with Vegetable Salad Burritos

Ingredients for Citrus Chicken (4 servings)

4 boneless, skinless chicken breast halves,

about 150 g each

2 large garlic cloves, crushed

60 ml fresh orange juice (¼ cup)

60 ml fresh lime juice (¼ cup)

5 ml chili powder (1 teaspoon)

0.6 ml crushed red pepper

flakes (1/8 teaspoon)

Ingredients for Salad Burritos

½ medium green bell pepper, seeded and diced

20 g finely crushed celery (2 Tablespoons)

20 g finely sliced red onion (2 Tablespoons)

8 g crushed cilantro (2 Tablespoons)

30 g light mayonnaise (2 Tablespoons)

1 medium avocado, seeded, peeled, and diced

4 x 15 cm fat free flour tortillas

How to cook the chicken

Rinse chicken breast halves and remove all visible fat. Pat dry with paper towels.
In a shallow dish, whisk together remaining ingredients. Add chicken breast halves and turn to coat. Cover and refrigerate for several hours.
When ready to cook, light a grill.
Grill for about 5 minutes per side, or until cooked through. Serve at once.

How to make it

In a medium bowl, combine tomatoes, cucumber, bell pepper, celery, red onion, cilantro, and mayonnaise. Cover and chill until ready to assemble.
Just before serving, prepare avocado and stir into vegetable mixture. Using a slotted spoon to drain off any liquid, divide the mixture between the 4 tortillas, placing the vegetables just off-centre, near the edge where you're going to start rolling. Roll up and cut each burrito in half. Serve at once.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).