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Ingredients
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3 boneless, skinless chicken breast halves
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salt to taste
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3 slices peppered bacon, diced
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½ cup chopped onion
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1 chopped green bell pepper
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1 chopped red bell pepper
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1 ½ cups chopped mushrooms
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1 cup cherry tomatoes, cut in half
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¾ cup chopped cilantro
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8 large flour tortillas (burrito size), warmed to soften
Directions
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Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.
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Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.
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Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.
Nutrition Facts (per serving)
682 | Calories |
22g | Fat |
82g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 682 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 6g | 31% |
Cholesterol 66mg | 22% |
Sodium 1305mg | 57% |
Total Carbohydrate 82g | 30% |
Dietary Fiber 7g | 24% |
Total Sugars 6g | |
Protein 37g | 74% |
Vitamin C 75mg | 83% |
Calcium 215mg | 17% |
Iron 6mg | 35% |
Potassium 849mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.