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| 1/3 Tasse | lime juice fresh |
| 3 | cloves garlic minced |
| 1/2 Teelöffel | red Pepper Flakes dried |
| 1/4 Teelöffel | Salt optional |
| 4 | Boneless skinless chicken breast halves; in 1 inch strips |
| 2 Tasse | Fresh plum tomatoes; diced |
| 1 Tasse | green pepper diced |
| 1/2 Tasse | Red onions diced |
| 1 Esslöffel | Fresh cilantro or parsely; chopped |
| 1 Esslöffel | Olive oil or vegetable oil |
| 1 Esslöffel | lime juice fresh |
| 2 | cloves garlic minced |
| 1/4 Teelöffel | Salt optional |
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In a glass bowl, combine lime juice, garlic, ginger, red pepper and salt, if desired. Add the chicken and toss lightly. Cover and refrigerate for 2-4 hours. Meanwhile, combine all salsa ingredients; cove and refrigerate until ready to serve. Drain chicken; discard mariande. Brown in a large nonstick skillet until no longer pink, about 10 minutes. Serve with salsa.
Per serving: Diabetic Exchange: prepared without salt: 3 lean meat, 3 vegetables, 250 calories, 80 mg. Sodlum, 73 mg. Cholesterol, 7 grams ft.
Magazine Regional Winner - West submitted by Patti Billet, Missoula, Montana
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