1/3 cup each chopped green, red and yellow bell pepper
1/2 cup chopped celery
1/4 cup finely chopped red onion
2 cloves garlic, minced
Juice of 1 lime
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Let's Make It
Pour 1/2 cup of the marinade over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate 30 minutes.
Meanwhile, mix peppers, celery, onion, garlic and lime juice until well blended; cover. Refrigerate until ready to serve.
Preheat grill to medium heat. Remove chicken from bag; discard marinade. Grill 15 to 20 minutes or until cooked through, turning and brushing occasionally with the reserved 1/4 cup marinade. Serve with pepper relish.
Enjoy the flavors of New Orleans with this low-fat dish. The bell peppers add color to the plate while also providing an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.