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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup lime juice (freshly squeezed)
- 6 Tbsp. vegetable oil (divided)
- 3 cloves garlic (minced or pressed)
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp. brown sugar
- 1 jalapeño (seeded, ribbed and diced)
- 1 1/2 Tbsp. fresh cilantro (minced)
- 1 tsp. salt
- 3/4 tsp. pepper
- 3 boneless, skinless chicken breasts (butterflied, 6 halves total, about 1½ lbs.)
- 1 red onion (large, about 14 oz., sliced into ½-inch thick slices, rings not separated)
- 2 bell peppers (large, about 10 oz. each, stemmed, quartered and seeded)
- 2 heads romaine hearts (halved lengthwise)
- 1/4 cup lime juice (freshly squeezed)
- 2 Tbsp. olive oil
- 1/3 cup low fat greek yogurt (or sour cream)
- 1/4 tsp. chipotle powder
- salt
- pepper
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