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
1. 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.
2. 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
