Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.
| Prep Time: | 20 minutes |
| Ready in: | 1 hour 20 minutes (including 1 hour marinating time) |
| Yield: | 8 servings, about 1.5 ounces each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1/4 cup lime juice (about 2 limes) | |
| 2 tablespoons canola oil | |
| 1 tablespoon white vinegar | |
| 1 teaspoon ground cumin | |
| 1/4 teaspoon salt | |
| 1 jalapeno , sliced | |
| 1-1 1/4 pounds boneless, skinless chicken breasts , trimmed of fat, tenders removed | |
Recipe Directions
- Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
- Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.
To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 8 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 71 cal | Carbohydrate Servings: | 0 | |||||
| Carbohydrates: | 1 g | Dietary Fiber: | 0 g | Cholesterol: | 31 mg | |||
| Fat: | 2 g | Sodium: | 46 mg | Saturated Fat: | 0 g | |||
| Protein: | 11 g | Potassium: | 98 mg | Monounsaturated Fat: | 1 g | |||
| Exchanges: | 2 very lean meat | |||||||
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