Ingredients
2 Tbsp canola oil
1 Tbsp white vinegar
1 tsp ground cumin
¼ tsp salt
1 jalapeno, sliced
1 1-1/2 pound boneless, skinless chicken breasts, trimmed of fat, tenders removed
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.
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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 71
- Calories from fat 18
- Total Fat 2gm 3%
- Saturated Fat 0gm
- Monounsaturated Fat 1gm
- Sodium 46mg 2%
- Total Carbohydrates 1gm
- Fiber 0gm
- Protein 11gm
- Cholesterol 31mg 10%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
