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    You are in: Home / Recipes / Lime and Cilantro Grilled Chicken Tenderloin in Pita Pockets Recipe
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    Lime and Cilantro Grilled Chicken Tenderloin in Pita Pockets

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    25 mins

    6 mins

    gailanng's Note:

    A tasty alternative to burgers.

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    Ingredients:

    Servings:

    Units: US | Metric

    AVOCADO SALSA

    SOUR CREAM SAUCE

    Directions:

    1. 1
      To Make The Chicken Tenderloins: In small bowl, combine paprika, onion, garlic, cayenne pepper, white pepper, crushed fennel seeds, thyme and salt. Sprinkle mixture evenly over tenderloins. Cover and refrigerate for 1 hour.
    2. 2
      Preheat grill for direct heat cooking. Grill tenders 5-6 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn tenderloins over halfway through grilling time. Remove from grill and squeeze lime over chicken pieces; allow to stand 10 minutes. Slice into 1/4 inch strips.
    3. 3
      Fill each pita half with chicken, lettuce, avocado salsa and the sour cream sauce.
    4. 4
      To Make The Avocado Salsa: In small bowl, combine avocado and lime juice. Stir in tomatoes, green onion, green pepper and cilantro. Cover and refrigerate until ready to use.
    5. 5
      To Make The Sour Cream Sauce: In small bowl, combine sour cream, onion, chilies, cayenne pepper, black pepper and salt. Cover and refrigerate until ready to use.

    Ratings & Reviews:

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    Nutritional Facts for Lime and Cilantro Grilled Chicken Tenderloin in Pita Pockets

    Serving Size: 1 (439 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.0
     
    Calories from Fat 197
    37%
    Total Fat 21.9 g
    33%
    Saturated Fat 8.3 g
    41%
    Cholesterol 95.7 mg
    31%
    Sodium 1040.5 mg
    43%
    Total Carbohydrate 50.5 g
    16%
    Dietary Fiber 8.3 g
    33%
    Sugars 6.9 g
    27%
    Protein 35.9 g
    71%

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