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RECIPES


Lime-Jalapeno Chicken

From EatingWell Magazine June/July 2005 -- Subscribe Now!
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NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Healthy Weight

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

Makes 8 servings, about 1.5 ounces each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 20 minutes (including 1 hour marinating time)

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 71 calories; 2 g fat (0 g sat, 1 g mono); 31 mg cholesterol; 1 g carbohydrate; 11 g protein; 0 g fiber; 46 mg sodium.

TIP: 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.

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

Lime-Jalapeno Chicken - another healthy recipe from EatingWell


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USER COMMENTS — Add Your Comment

This was great

Anonymous

One of my new favorites. Fun to prepare. The pork has a nice crust and the mustard and maple syrup deglaze the pan to create an excellent sauce that goes perfectly with the pork.

Anonymous

The marinade makes the chicken excellent -- moist with a nice little kick of Mexican flavor. Highly recommended.

Anonymous

GREAT recipe. I made it Sunday then used the George Foreman to grill it on Tuesday. Absolutely wonderful! I did double the marinate though for a stronger taste.

Anonymous, MD

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