Prep Time 20 min.
Total Time 80 min.
Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium
1/4 cup lime juice, (about 2 limes)
2 tablespoon canola oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeno, sliced
1-1 1 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed
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.
NUTRITIONAL INFORMATION(Per serving)Calories: 71;Carbohydrates: 1g;Fat: 2gProtein: 11g Dietary Fiber: 0g Saturated Fat: 0g Monounsaturated Fat: 1g Cholesterol: 31mg Potassium: 98mg Sodium: 46mg Exchanges: 2 very lean meat Carbohydrate Servings: 0
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.
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.
SOURCE: ACE FITNESS