CHICKEN TACOS

Plan ahead when making this, as it needs to refrigerate 8 hours or overnight
1/3 C. olive or vegetable oil
1/4 C. lime juice
4 garlic cloves, minced
1 T. minced fresh parsley or
1 tsp. dried parsley flakes
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
4 boneless skinless chicken breast halves (1 1/4 lb.)
6 (8−inch) flour tortillas or taco shells, warmed
Toppings of your choice
In a large resealable plastic bag or shallow glass container, combine the first
8 ingredients. Add chicken and turn to coat. Seal or cover and refrigerate
8 hours or overnight, turning occasionally. Drain and discard marinade.
Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side
or until juices run clear.
Cut into thin strips; serve in tortillas or taco shells with desired toppings.
Serves 6.
Nutritional Analysis: One serving (prepared with flour tortillas and without
salt; calculated without toppings) equals: 338 calories, 289 mg sodium,
63 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 12 gm fat
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat