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Nutrition Facts
Serving Size 390 g
(Approx. 4 Servings)
Amount Per Serving
Calories 760 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 680 mg 28%
Total Carbohydrate 67 g 22%
Dietary Fiber 9 g 36%
Sugars 4 g
Protein 67 g
Vitamin A 8% • Iron 25%
Vitamin C 25% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Chicken Botana

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 .5500 Lb H‑E‑B Natural Boneless Chicken Breasts
1 lime
1 navel orange
4 tomatillos, husks removed
1 clove fresh garlic
1 medium white onion
5 Oz Herdez Avocado Hot Sauce
1 cup(s) H‑E‑B Chopped Cilantro
6 H-E-B Select Ingredients Corn Flour Tortillas, warmed
9 Oz Central Market Blue Corn Tortilla Chips
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Instructions

1
Preheat grill on high to 450°F.
2
Season chicken with salt and pepper. Place on preheated grill, close lid, and cook 5 minutes. Flip chicken, close lid, and cook 5 more minutes or until temperature reaches 165°F.
3
Transfer chicken to a plate, and squeeze lime and orange juice over the top. Set aside to rest for 5 to 10 minutes.
4
To make the salsa, heat a comal over high heat. Add tomatillos, garlic, and onion and cook until charred.
5
Place charred vegetables and garlic in a molcajete. Mash well then mix with avocado hot sauce and garnish with fresh cilantro.
6
Serve chicken and salsa with corn tortilla chips and warmed tortillas.
7
Sponsored by: HERDEZ Avocado Hot Sauce
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