Grilled Mexican Chicken Breast |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe is from the LA Lite Cookbook. It sounds very similar to Tequila Lime Chicken, but without the tequila. This recipe will be my next grilled chicken dish to try. Ingredients:
2 garlic cloves, minced |
3 tablespoons fresh lime juice |
3 tablespoons orange juice |
1 teaspoon cumin |
2 tablespoons cilantro, minced |
1/2 jalapeno pepper, seeded and minced |
1 teaspoon morton lite salt |
1/4 teaspoon pepper |
3 tablespoons oil |
4 chicken breasts, skinless, boneless and pounded (i cut through a boneless breast lengthwise to get two thin cutlets) |
1 tablespoon sour cream, fat free |
Directions:
1. Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.
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