Lime-Jalapeno Chicken

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Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

Lime-Jalapeno Chicken
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 hour 20 minutes (including 1 hour marinating time)

  • 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

Directions
  1. Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

  2. 8 servings, about 1.5 ounces each

  3. 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.

  4. 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.


Nutritional Facts

Servings
8
Per serving
Calories
69
Carbohydrates
0g
Fat
2g
Saturated Fat
0g
Monounsaturated Fat
1g
Protein
11g
Cholesterol
31mg
Dietary Fiber
0g
Potassium
98mg
Sodium
46mg
Added Sugars
0g
Exchanges
2 very lean meat
Carbohydrate Servings
0

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